Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.

　　

Ingredients

Makes 8 servings

　　1 teaspoon grated lemon zest

　　1/4 cup fresh lemon juice

　　1/2 teaspoon sugar

　　Salt and freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　3/4 cup mixed Italian or Greek olives, pitted and chopped

　　1 fennel bulb (3/4 pound), trimmed

　　2 bunches arugula (about 6 ounces total), torn into bite-sized pieces

　　2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces

　　

Equipment:

an adjustable-blade slicer

　　

Step 1

Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.

　　

Step 2

Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.

　　

Step 3

Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.

　　Cooks' notes:

　　Vinaigrette can be made 1 day ahead and chilled. Bring to room temperature before using.

　　Arugula and endives can be washed 1 day ahead and chilled in resealable bags lined with damp paper towels.

　　Fennel can be sliced 1 day ahead and chilled in a resealable bag lined with damp towels.