There’s something about a white salad that’s surprising and refreshing, both to eat and to look at on the plate. One of the first I ever tasted was made by
In a small lidded jar or bottle, combine the shallot, oil, lemon juice, and mustard. Season with salt and pepper. Seal and shake well to emulsify. Taste and adjust the oil, acid, or salt and pepper.
In a large bowl, combine the endive, celery, fennel, and apple. Drizzle with a bit of the dressing, toss to coat, and taste. Add more dressing if needed.
To serve, shave wide curls of Parmesan over the salad if desired and garnish with fennel fronds.
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