Endive and Celery Salad with Toasted Fennel Seed Vinaigrette

Ingredients

2 teaspoons fennel seeds toasted

1/4 cup olive oil

3 tablespoons lemon juice fresh

3 tablespoons shallot finely chopped, 1 large

1 teaspoon salt

1/2 teaspoon sugar

1/2 pound frisée French curly endive, torn into bite-size pieces, 10 cups

3 Belgian endives cut crosswise into 1/2-inch-wide slices

1 bunch of celery ribs thinly sliced crosswise (1 to 2 cups, depending on the size of your bundle)

Equipment

electric coffee grinder or mortar and pestle

small bowl or cup

large bowl

Directions

Grind fennel seeds in a grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.

Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.

Toss lettuces and celery in a large bowl with just enough vinaigrette to coat. Season with black pepper to taste.