Fennel Apple Salad with Endive

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apple, large
  • 1 head Endive
  • 1 Fennel, large bulb
  • 1/2 cup Fennel fronds
  • 1/2 cup Parsley
  • 1 tbsp Shallot or scallion

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil, Extra Virgin

• Drinks

  • 2 tbsp Orange juice

Found on landsandflavors.com

Description

Ingredients

• 1 large bulb fennel, or 2 smaller bulbs, thinly sliced
• 1 large apple (grannysmith, honeycrisp, or fuji), cut into matchsticks
• 1 head of endive, chopped
• ½ cup roughly chopped parsley
• ½ cup roughly chopped fennel fronds
• 1 Tablespoon minced shallot or scallion
• 2 Tablespoons lemon juice
• 2 Tablespoons orange juice
• 3½ Tablespoons extra virgin olive oil
• ¾ teaspoon sea salt
• black pepper, to taste

Directions

• Slice the fennel into very thin slices using a mandolin slicer or a chefs knife and put into a large mixing bowl. Cut the apple into thin matchstick pieces, chop the endive into bite-sized pieces, and roughly chop the parsley and fennel fronds. Add everything to the mixing bowl.
• Make the dressing by first rinsing the minced shallots under running water to remove the oniony bite. Put them into a small bowl along with the lemon, orange, olive oil, salt, and pepper. Whisk together and pour over the salad. Toss with two large spoons, taste for seasoning, and serve.