Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.
Vinaigrette can be made 1 day ahead and chilled. Bring to room temperature before using.
Arugula and endives can be washed 1 day ahead and chilled in resealable bags lined with damp paper towels.
Fennel can be sliced 1 day ahead and chilled in a resealable bag lined with damp towels.
Recipe information
Total Time
30 minutes
Yield
Makes 8 servings
Ingredients
Equipment:
Preparation
Step 1
Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
Step 2
Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
Step 3
Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.
