Cheesy Weekend Brunch: Endive Salad | culture: the word on cheese
A classic palate refresher, this fennel-grapefruit-endive salad is showered with shards of fruity aged cheese.
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Ingredients
- 1 fennel bulb (cored and very thinly sliced)
- 2 to 3 tablespoons olive oil
- Sea salt (to taste)
- ½ lemon (juiced)
- 2 ounces shaved parmesan (try Piave Vecchio)
- Freshly ground black pepper (to taste)
- 1 pink grapefruit (peeled and segmented)
- 2 endives (outer leaves removed, cored, and thinly sliced)
- 2 to 3 tablespoons fresh tarragon leaves
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