Recipe courtesy of Jenn Louis

Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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Ingredients

1/2 c. castelvetrano olives

2 heads frisee, base and core removed

2 heads endive, halved, core removed and sliced into thin strips lengthwise 

2 heads endive, halved, core removed and sliced into thin strips lengthwise

1 small to medium fennel bulb, sliced thinly

1 small shallot, sliced thinly

Lemon Vinaigrette, recipe follows

Salt and black pepper

Baguette, from your favorite bakery, for serving

Lemon Vinaigrette:

2 T. lemon juice

2 T. lemon zest

3 T. olive oil

Directions

  1. Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste.

Lemon Vinaigrette:

  1. Combine all ingredients in a dressing bottle or small bowl. Mix well before using.

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