Shaved Fennel, Endive and Parmesan Salad
Even in the depths of winter, you can still enjoy wonderful salads. Here we combine pleasantly bitter Belgian endive and peppery watercress with shaved fennel for a hint of anise flavor. Toasted walnuts add crunch, while Parmesan lends richness. Light and refreshing, this salad makes a great starter for your holiday feast.
Ingredients:
For the garlic-Parmesan vinaigrette:
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/4 cup (2 fl. oz./60 ml) white wine vinegar
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1 1/2 tsp. sugar or honey
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper
3/4 cup (3 oz./90 g) walnut pieces- 2 Tbs. extra-virgin olive oil
- Kosher salt
- 2 fennel bulbs, trimmed and shaved on a mandoline, fronds reserved for garnish
- 2 bunches watercress, trimmed
- 6 to 8 heads Belgian endive, about 1 lb. (500 g) total, trimmed, some leaves left whole and some thinly sliced
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
Directions:
To make the vinaigrette, in a liquid measuring cup, whisk together the mustard and garlic. Add the vinegar and whisk to combine. While whisking constantly, add the olive oil in a slow, steady stream until emulsified. Stir in the sugar and Parmesan, then season to taste with salt and pepper. Set aside.
In a small fry pan over medium-high heat, combine the walnuts and olive oil. Cook, tossing frequently, until the walnuts are deeply toasted, 2 to 3 minutes. Season with a pinch of salt. Set aside.
In a large bowl, combine the shaved fennel, watercress and endive. Season with a big pinch of salt and toss to combine. Drizzle with half of the vinaigrette and toss, adding more to taste. Gently toss in the Parmesan and walnuts. Garnish with the reserved fennel fronds and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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