The slight bitterness of endive complements the sweetness of the veal. Treviso is the long, endive-looking radicchio.
Servings: 6
Ready Time: 15 minutes
Ingredients
4 Belgian endives
2 heads Treviso
12 leaves Swiss chard
Fennel Vinaigrette
2 tbsp lemon juice
½ tsp lemon zest
2 tsp ground fennel seeds
½ tsp honey
1/3 cup olive oil
2 tsp chopped shallots
Salt and freshly ground pepper
Method
Trim base of endives and Treviso. Cut in half lengthwise and slice at a 45 degree angle. Slice chard in the same manner.
Combine lemon juice, zest, fennel and honey. Whisk in olive oil and shallots. Season with salt and pepper. Toss with salad.