Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon

2015-05-17
  • Yield : 4 servings
  • Prep Time : 10m
  • Ready In : 10m
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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

Method

Step 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.

Step 2

Combine all ingredients in a dressing bottle or small bowl. Mix well before using.

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