Endive and Fennel Salad

    20 minutes

    A lovely simple Italian fennel salad. If you can't find Belgian endive you can substitute any bitter leaf like chicory or radicchio.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 6 small heads Belgian endive
    • 1 fennel bulb
    • 2 tablespoons lemon juice
    • 1 tablespoon Dijon mustard
    • 6 tablespoon olive oil

    Preparation:20min  ›  Ready in:20min 

    1. Trim the bottoms off the endive and cut it into 3cm lengths. Drop into cold water then drain and pat dry on paper towels to prevent it darkening.
    2. Trim the fennel and slice it thinly. Cut the slices into matchsticks. Rinse, drain and pat dry.
    3. Combine the endive and fennel. Blend the lemon juice, Dijon mustard and olive oil in a small bowl and pour over the vegetables. Toss and serve.

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