Fennel, Endive And Frisee With Castelvetrano Olives, Shallots And Lemon
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
64
Sweetness
42
Sourness
46
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Olive (castelvetrano)1 small
Shallot (sliced thinly)1
Salt2 tsp
Lemon Juice2 tsp
Lemon Zest3 tsp
Olive OilDirections:
1
Gently crush olives between your palm and the countertop
2
Remove pits and tear olives into 2 to 3 pieces
3
Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette
4
Taste for seasoning, adding salt and pepper to taste
5
Combine all ingredients in a dressing bottle or small bowl
6
Mix well before using