Name: Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 8 servings
Ingredients: 1 teaspoon grated lemon zest; 1/4 cup fresh lemon juice; 1/2 teaspoon sugar; Salt and freshly ground black pepper; 1/2 cup extra-virgin olive oil; 3/4 cup mixed Italian or Greek olives, pitted and chopped; 1 fennel bulb (3/4 pound), trimmed; 2 bunches arugula (about 6 ounces total), torn into bite-sized pieces; 2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces; an adjustable-blade slicer

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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