DELICIOUS SALAD WITHOUT TRADITIONAL GREENS

Fennel-And-Endive Salad with Almonds

Recipe by Grace Parisi

Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

Salt and freshly ground pepper

2 Belgian endives, cut into 1-inch pieces

2 small fennel bulbs (12 ounces each), shaved paper-thin on a mandoline

2 tablespoons chopped flat-leaf parsley

1/2 cup salted roasted almonds, chopped

2 tablespoons freshly grated Pecorino Romano cheese

Directions

1.      In a large bowl, whisk the olive oil with the lemon juice and mustard until emulsified. Season with salt and pepper. Add the endives, fennel, parsley, almonds and grated cheese and toss well. Serve right away.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc