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Recipe courtesy of Jenn Louis

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Total:: 10 min
Prep:: 10 min

Yield:: 4 servings

Level:: Easy

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

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.

My Private Notes

Name: Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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; 2 T. lemon juice; 2 T. lemon zest; 3 T. olive oil