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


Lemon Vinaigrette:


  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.