Try Matt Moran's recipe for this gorgeous and simple salad of endive, fennel and orange segments, served with a classic French dressing.
To make the fennel and endive salad, place the endive hearts in a salad bowl.
Add the fennel and orange segments.
Classic French dressing:
Whisk the oil, vinegar and mustard in a separate bowl to emulsify.
Season to taste with Murray River salt and freshly ground black pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Just before serving, drizzle over the salad and scatter with the reserved fennel fronds
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