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- add 1 navel orange<br> 1 1/2 tablespoons white-wine vinegar<br> 1/4 teaspoon salt, or to taste<br> 1/4 teaspoon black pepper<br> 3 tablespoons olive oil<br> 2 medium fennel bulbs (sometimes called anise; 2 lb total), stalks discarded <br> 2 Belgia
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- 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. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
- *Available at cookware shops and Uwajimaya (800-889-1928).