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Endive And Celery Salad With Fennel Vinaigrette

2 faves
Nutrition per serving    (USDA % daily values)
CAL
112
FAT
24%
CHOL
0%
SOD
24%

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Ingredients for 8 servings

2 teaspoons fennel seeds, toasted

1/4 cup olive oil

3 tablespoons fresh lemon juice

3 tablespoons finely chopped shallot (1 large)

1 teaspoon salt

1/2 teaspoon sugar

1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups) [we swapped butter lettuce]

3 Belgian endives, cut crosswise into 1/2-inch-wide slices [we swapped regular green endives]

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

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