- 1 navel orange
- 1 1/2 tablespoons white-wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded
- 2 Belgian endives, trimmed
- Special equipment: a Japanese Benriner or other adjustable-blade slicer
- Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.
- Cut fennel bulbs lengthwise into very thin slices with slicer. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.