My F&W
quick save (...)

Fennel-And-Endive Salad With Almonds

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN
  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 teaspoon Dijon mustard
  4. Salt and freshly ground pepper
  5. 2 Belgian endives, cut into 1-inch pieces
  6. 2 small fennel bulbs (12 ounces each), shaved paper-thin on a mandoline
  7. 2 tablespoons chopped flat-leaf parsley
  8. 1/2 cup salted roasted almonds, chopped
  9. 2 tablespoons freshly grated Pecorino Romano cheese
  1. In a large bowl, whisk the olive oil with the lemon juice and mustard until emulsified. Season with salt and pepper. Add the endives, fennel, parsley, almonds and grated cheese and toss well. Serve right away.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.