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Epicurious

Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette

By Gina Marie Miraglia Eriquez

5.0

(1)

Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.

Cooks' notes:

Vinaigrette can be made 1 day ahead and chilled. Bring to room temperature before using.

Arugula and endives can be washed 1 day ahead and chilled in resealable bags lined with damp paper towels.

Fennel can be sliced 1 day ahead and chilled in a resealable bag lined with damp towels.

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