Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 servings

　　1 navel orange

　　1 1/2 tablespoons white-wine vinegar

　　1/4 teaspoon salt, or to taste

　　1/4 teaspoon black pepper

　　3 tablespoons olive oil

　　2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded

　　2 Belgian endives, trimmed

　　

Special Equipment

a Japanese Benriner* or other adjustable-blade slicer

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

*Available at cookware shops and Uwajimaya (800-889-1928).