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Fennel And Endive Salad With Orange Vinaigrette

1 fave
Nutrition per serving    (USDA % daily values)
CAL
167
FAT
24%
CHOL
0%
SOD
17%

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Ingredients for 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

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