Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon

FOOD NETWORK
12Ingredients
10Minutes
290Calories

Ingredients

US|METRIC
  • 1/2 cup Castelvetrano olives
  • 2 heads frisee (base and core removed)
  • 2 heads endive (halved, core removed and sliced into thin strips lengthwise)
  • 1 fennel bulb (small to medium, sliced thinly)
  • 1 shallot (small, sliced thinly)
  • vinaigrette (Lemon, recipe follows)
  • salt
  • black pepper
  • baguette (from your favorite bakery, for serving)
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons olive oil
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    NutritionView More

    290Calories
    Sodium24% DV570mg
    Fat18% DV12g
    Protein18% DV9g
    Carbs12% DV36g
    Fiber76% DV19g
    Calories290Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium570mg24%
    Potassium2020mg58%
    Protein9g18%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber19g76%
    Sugars2g4%
    Vitamin A230%
    Vitamin C90%
    Calcium35%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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