Fennel and Endive Salad with Radish

Name: Fennel and Endive Salad with Radish
Total time: 30 min
Yield: 6
Ingredients: 1 small fennel bulb separated into fronds (500g); 1/4 cup of olive oil; 2 tablespoons of vinegar; 1 tablespoon of salt; 4 medium radishes, cut into thin slices (100g); 1 medium endive, sliced; 1/4 teaspoon of chopped fresh parsley; 1 small finger pepper, seeded and chopped; 2 tablespoons of olive oil for serving

1
1 small fennel bulb separated into fronds (500g)
2
1/4 cup of olive oil
3
2 tablespoons of vinegar
4
1 tablespoon of salt
5
4 medium radishes, cut into thin slices (100g)
6
1 medium endive, sliced
7
1/4 teaspoon of chopped fresh parsley
8
1 small finger pepper, seeded and chopped
9
2 tablespoons of olive oil for serving

Ingredients

1
1 small fennel bulb separated into fronds (500g)
2
1/4 cup of olive oil
3
2 tablespoons of vinegar
4
1 tablespoon of salt
5
4 medium radishes, cut into thin slices (100g)
6
1 medium endive, sliced
7
1/4 teaspoon of chopped fresh parsley
8
1 small finger pepper, seeded and chopped
9
2 tablespoons of olive oil for serving

Directions

1
In a processor, combine the fennel with the olive oil, vinegar, and salt
2
Process until well combined
3
Transfer the mixture to a serving dish
4
Distribute the radish slices over the top, arranging the endive leaves around them
5
Garnish with chopped parsley and pepper, drizzle with olive oil, and serve at room temperature.

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