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Endive and Fennel Salad
with mint and orange-blossom dressing |
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For the salad:
• 4 endives - a mixture of green and red
• 2 fennel bulbs
• 1 bunch of mint, leaves picked from stems
For the dressing:
• 2 cloves of garlic, peeled
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp runny pale honey
• 1 tbsp orange-blossom water (optional)
• salt and pepper
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Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others unil just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl. Cut the fennel bulbs in half and slice into semi-circular slivers, right up to and including the fluffy green part. Add to the endives along with the mint leaves. For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal prefrence, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad before serving.
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Preparation Time: 10-15 minutes |
Serves: 8 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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mikky
United Kingdom |
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| This recipe has been viewed 3680 times. |
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