Fresh Fennel, Endive and Orange Salad

If you belong to the category of people who have never bought fennel or endive, raise your hand 🙂

Personally, I rarely buy them as 1) I have a hard time finding them in the US or I probably do not pay attention, 2) organic endives are freaking expensive here and 3) I did not grow up eating fennel so I never think about them.

Well it is never too late to change!

Especially because this fresh recipe is so delicious that you will never forget this meal ever 🙂

Fresh Fennel, Endive and Orange Salad

  • Servings: 2
  • Difficulty: easy
  • Print

  • 1 bulb fennel
  • 1 endive
  • 1 navel orange, peeled
  • 1/2 cup pecan halves
  • 2 Tbsp orange juice, placed in the fridge to chill
  • 2 Tbsp water
  • 1 tsp mustard (il n’y a que Maille qui m’aille!)
  • 2 Tbsp olive oil
  • salt&pepper


  1. Cut the fennel lengthwise and then cut into thin paper size layers. Place in a large serving bowl
  2. Cut the endive into 4 slices lengthwise and then cut into thin layers. Add in the bowl
  3. Cut the orange into sections, remove all the white pieces of pith. Cut the sections in half. Add in the bowl
  4. To make the dressing: in a small bowl, add the orange juice, water, mustard, 1/4 tsp salt and pepper, whisk in the olive oil until well combined.
  5. Pour over the Salad, Add the pecan halves and serve immediately.

This is what we call FR-FR-FRRR-FRESH!

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