Directions:
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.
- *Available at cookware shops and Uwajimaya (800-889-1928).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.7 Kcal (1184 kJ) | ||
| Calories from fat | 63.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 406.5mg | 17% | |
| Potassium | 628.58mg | 13% | |
| Total Carbs | 45.25g | 15% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 39.16g | 157% | |
| Protein | 13.06g | 26% | |
| Vitamin C | 110.4mg | 184% | |
| Iron | 13.1mg | 73% | |
| Calcium | 536.1mg | 54% | |
| Amount Per 100 g | |||
| Calories | 24.74 Kcal (104 kJ) | ||
| Calories from fat | 5.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 11% | |
|---|---|---|---|
| Sodium | 35.58mg | 17% | |
| Potassium | 55.01mg | 13% | |
| Total Carbs | 3.96g | 15% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 3.43g | 157% | |
| Protein | 1.14g | 26% | |
| Vitamin C | 9.7mg | 184% | |
| Iron | 1.1mg | 73% | |
| Calcium | 46.9mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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