Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette
Info
Rating
Calories
159.0
Protein
1.0
Sodium
402.0
Fat
15.0
Description
Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.
Ingredients
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup mixed Italian or Greek olives, pitted and chopped
1 fennel bulb (3/4 pound), trimmed
2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces
an adjustable-blade slicer
Directions
Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.
