Endive and Fennel Salad
Salads in the summertime are my jam. There’s nothing better than a cold, crunchy salad in a huge AF bowl when it’s hot out. Like the kind of hot where it feels like the sun is literally trying to light the freaking earth on fire. That’s how the weather is around here right now at least. We’re having rolling blackouts, I’m not even kidding, to conserve energy because it’s been so freaking hot. Which by the way, is cruel and unusual. Why oh why energy company would you kill my AC when the sun is trying to burn the earth? It’s not nice.
Anyways, I came up with this one when I walked into the frigidly cold grocery store and saw the endive and fennel sitting on the shelf. Granted, I had a plan for dinner but I needed a solid side dish and I figured I could throw something together with this one that would be appealing at least to the grown ups in my house. AKA me and my hubby. There’s no way my kid is going to touch fennel. At least not yet.
Here’s the key to this one though: you have to slice the fennel super thin. I would recommend using a mandolin if you have one, but if you don’t, it’s not the end of the world. Just go slowly and make sure you’re not chopping off a finger while you get those thin slices. Fennel, if you’re not used to it, has a strong licorice flavor and while the citrus in the dressing will help break that down, thick slices will make that licorice flavor break through and be overpowering.
My other pro tip for this one? After you prep it, including tossing the dressing in it, let it sit in the fridge and chill out for at least 30 minutes. That way the citrus can break down some of that licorice flavor and the super coldness will make it that much more refreshing!
Oh! One more pro tip: sliced almonds are the way to go if you’re adding in almonds. They’re thin so they pair well texture wise with the rest of the dish whereas slivered or chopped almonds would be too much!
endive and fennel salad
Prep time: 15 minutes
“Cook time”: 30 minutes
Serves: 3-4 people
Salad:
2 fennel bulbs, thinly sliced
3 endive bulbs, thinly sliced
1 green onion, chopped
1/3 cup of sliced almonds
1 avocado, diced
Micro greens to taste
Dressing:
2 tablespoons of stone ground mustard
1/4 cup of olive oil
Juice of 1-2 lemons
salt and pepper to taste
Grab all of your dressing ingredients and combine in a large bowl (because salad is better in a large bowl). Then take your mandolin and thinly slice the fennel and the endive. After you chop up your green onions, add those along with the fennel, micro greens, and endive to your large bowl. Toss with the dressing, cover and chill in the fridge for at least 30 minutes. When you’re ready to serve it, add in the almonds and the avocado, toss it again so everything is coated in the dressing and serve! Enjoy!
add grilled shrimp to make it into a meal!
