Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon
Recipe courtesy of
Jenn Louis
- Total:
- 10 min
- Prep:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Lemon Vinaigrette:
Directions
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:
Combine all ingredients in a dressing bottle or small bowl. Mix well before using.
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