Fennel and Endive Salad with Orange Vinaigrette

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
18%
Fennel and Endive Salad with Orange Vinaigrette
30 min.
6
101kcal

Suggestions


Are you looking for a refreshing and vibrant salad that perfectly balances flavors and textures? Look no further than this Fennel and Endive Salad with Orange Vinaigrette! Bursting with the crispness of fresh endives and the sweet, aromatic notes of fennel, this dish is an excellent choice for a light starter or a delightful side dish. The natural bitterness of the endive is beautifully complemented by the citrusy tang of the orange vinaigrette, making each bite a treat for the senses.

This salad is not just delicious; it’s also incredibly versatile. Whether you're preparing an antipasti platter, hosting a dinner party, or simply enjoying a healthy snack, this salad fits the bill. Plus, it caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free, so everyone at your table can enjoy it without worry.

Ready in just 30 minutes, this dish requires minimal effort while packing a flavorful punch. As the vinaigrette melds with the crisp vegetables, it creates a harmonious blend that will tantalize your taste buds. Embrace the vibrant colors and nutritious ingredients—this Fennel and Endive Salad with Orange Vinaigrette is the perfect way to brighten up your meal and leave your guests asking for seconds!

Ingredients

  •  belgian endives trimmed
  • 0.3 teaspoon pepper black
  • medium fennel bulbs (sometimes called anise; 2 pounds total)
  •  navel oranges 
  • tablespoons olive oil 
  • 0.3 teaspoon salt to taste
  • 1.5 tablespoons white-wine vinegar 

Equipment

  • bowl
  • whisk

Directions

  1. Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl.
  2. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
  3. Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips.
  4. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
  5. *Available at cookware shops and Uwajimaya (800-889-1928).

Nutrition Facts

Calories101kcal
Protein5%
Fat60.17%
Carbs34.83%

Properties

Glycemic Index
12.83
Glycemic Load
1.48
Inflammation Score
-4
Nutrition Score
7.588695720486%

Flavonoids

Eriodictyol
0.84mg
Hesperetin
5.1mg
Naringenin
1.66mg
Apigenin
0.01mg
Luteolin
0.17mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:101.42kcal
5.07%
Fat:7.21g
11.09%
Saturated Fat:1.05g
6.53%
Carbohydrates:9.39g
3.13%
Net Carbohydrates:5.89g
2.14%
Sugar:5.05g
5.61%
Cholesterol:0mg
0%
Sodium:138.5mg
6.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.35g
2.7%
Vitamin K:53.33µg
50.79%
Vitamin C:23.66mg
28.68%
Fiber:3.5g
14%
Potassium:401.59mg
11.47%
Vitamin E:1.5mg
9.98%
Manganese:0.19mg
9.3%
Folate:35.54µg
8.89%
Calcium:52.33mg
5.23%
Phosphorus:49.39mg
4.94%
Magnesium:17.89mg
4.47%
Iron:0.71mg
3.93%
Copper:0.07mg
3.56%
Vitamin A:167.73IU
3.35%
Vitamin B3:0.63mg
3.14%
Vitamin B6:0.06mg
3.14%
Vitamin B5:0.27mg
2.69%
Vitamin B2:0.04mg
2.46%
Vitamin B1:0.03mg
2.31%
Zinc:0.21mg
1.37%
Source:Epicurious