This is a great spring dish – that I love to serve with lamb.
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.
Very easy to make side dish that can brighten up any meat entre. I make these for Thanksgiving every year.