Recipe courtesy of Jenn Louis
Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon
- Level: Easy
- Total: 10 min
- Prep: 10 min
- 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
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.
