Endive Salad with Fennel and Orange-Olive Salad Dressing

Our tip: When using fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!

first cook the salad dressing, so that the sauce can develop its flavors: Stir orange zest and juice with salt, pepper, juice of one lemon and olive oil to make a sauce. Pit the olives if necessary and chop them with the dried tomatoes cut into strips.

Add both to the sauce. Put a little sauce aside for the endive.

Prepare the leaf lettuce (ready to cook, e.g. peel, remove woody parts and dirt) and pluck into bite-sized pieces.

Cut the fennel in half lengthwise. Set beautiful fennel greens aside. Remove the stem in a wedge shape so that the fennel halves still hold together. Cut the vegetables into very thin slices and shape into the sauce on the spot so they don’t turn brown.

Remove the peel from the oranges with a sharp kitchen knife, like an apple, i.e. with the white skin. Then cut the slices from the separating skins. Add to the fennel salad form and mix everything together thoroughly. Steep for about fifteen minutes.

For dressing, chop the fennel greens. Spread the plates with endive leaves, evenly distribute the fennel-orange leaf salad on them and drizzle the endive with the sauce set aside. Sprinkle everything with fennel greens and bring the leaf salad to the table on the spot.

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