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Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon
FOOD NETWORK12Ingredients
10Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. lemon juice
- 2 Tbsp. lemon zest
- 3 Tbsp. olive oil
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium570mg24% |
| Potassium2020mg58% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber19g76% |
| Sugars2g |
| 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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