Endive, Citrus, and Fennel Salad

Bagatelle Bistro shares their recipe
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citrus_endive_salad

Farmers’ markets are positively bursting with superb citrus right now and local chefs are taking full advantage. Scott Quinn’s citrus and fennel salad graces the menu at Bagatelle Bistro, the new West Hollywood outpost of the NYC spot famous for its fabulously boozy brunches. The kitchen is currently open for dinner only but expect weekend brunches to roll out in the coming weeks. The restaurant’s Salade d’Endives aux Agrume is made with fennel, endive, tangerines, and blood oranges and would pair perfectly with a mimosa.

Endive, Citrus, and Fennel Salad

Ingredients:
1 head yellow endive, shaved
1/2 head radicchio, torn in segments
1 tangerine, peeled and segmented
1 blood orange, peeled and segmented
2 radishes, sliced
1 tablespoon minced shallot
1/2 fennel bulb, sliced (reserve tops)
1 tablespoon olive oil
1 tablespoon mint
Fennel vinaigrette, to taste (see recipe below)

Chill shaved fennel bulb in ice water for 4 minutes. Remove chilled fennel from water and combine with radicchio, citrus and radish. Toss with olive oil, min, shallots and fennel vinaigrette. Serve immediately.

For Fennel Vinaigrette:
1/2 head fennel tops
1 cup sugar
1/2 cup water
Champagne vinegar, to taste

Blanch fennel tops in boiling water for a few minutes, then shock in ice bath. Puree fennel tops in blender until smooth. Combine sugar and water to make heavy syrup by cooking for 25 minutes on medium heat, then letting cool. Combine fennel top puree with heavy syrup, and then add champagne vinegar by increasing tablespoons until desired balance has been reached.