Endive and Celery Salad with Toasted Fennel Seed Vinaigrette
Adapted from Gourmet Magazine
Despite my drive to make this, the grocery forces were not with me.
The (awful) (yes I know I should be more poetic about it but it really
is awful) Whole Foods I was auditioning in Union Square didn’t have
Belgian endive (which is so gorgeous if you can find it) or frisee, and
the paltry bundle of celery I got didn’t slice up to make half the
amount the recipe suggested three stalks would. Fortunately, salads are
infinitely flexibile and not requiring any kind of religious devotion
to their ingredient lists and quantities, so have fun with this. Make
it yours.
Serves 8
2 teaspoons fennel seeds, toasted
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons finely chopped shallot (1 large)
1 teaspoon salt
1/2 teaspoon sugar
1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups) [we swapped butter lettuce]
3 Belgian endives, cut crosswise into 1/2-inch-wide slices [we swapped regular green endives]
1 bunch of celery ribs, thinly sliced crosswise (1 to 2 cups, depending on the size of your bundle)
In addition: Either an electric coffee/spice grinder or exceptional skill crushing spices in a mortar and pestle
Grind fennel seeds in grinder until ground but not powdery. Transfer
to a small bowl or cup, then stir in oil until combined. Let stand 15
minutes.
Whisk together lemon juice, shallot, salt, and sugar in another
small bowl or cup until salt and sugar are dissolved. Stir fennel oil,
then add to shallot mixture in a slow stream, whisking until combined.
Toss lettuces and celery in a large bowl with just enough vinaigrette to coat. Season with black pepper to taste.
Pairing: I think this salad would be fantastic with maybe
some shards of your favorite hard cheese and a poached egg on top,
should those of you out there not be at a point in your lives when
runny yolks are verboten. (Sniffle.)
