Red Endive Salad with Roasted Fennel, Blood Oranges and Smoked Trout

Ingredients

• 4 pieces Red endives (washed, dried, leaves separated from the bulb)
• 2 bulbs Fennel (cut into slices about 1 cm thick, leaves and small shoots reserved)
• 60 ml Extra virgin olive oil (for roasting the fennel and for the vinaigrette)
• 1 tsp Salt
• 1 tsp Ground black pepper
• 1 tsp Herbes de Provence
• 2 pieces Blood oranges (peeled and segmented)
• 200 g Smoked trout (cut into strips)
• 50 g Lemon olives (pitted)
• 15 ml Balsamic vinegar
• 15 ml Lemon juice (fresh)
• 5 ml Honey
• 5 ml Dijon mustard

Instructions

1. Prepare the endives

   Wash the red endives, dry them, cut each endive in half, remove the top leaves for decoration and chop the lower part into small pieces.

   Time: PT5M

2. Prepare the fennel

   Remove the small green shoots (reserved for decoration), cut off the base, then slice the bulb into about 1 cm thick slices.

   Time: PT5M

3. Season the fennel

   Arrange the fennel slices on a baking sheet without overlapping, brush with olive oil, season with salt, pepper and sprinkle with Herbes de Provence.

   Time: PT2M

4. Roast the fennel

   Preheat the oven to 175°C (fan‑forced) and bake the sheet for 20‑25 minutes, until the edges are lightly browned and the slices are tender.

   Time: PT25M

   Temperature: 175°C

5. Let cool

   Remove the fennel from the oven and let it cool completely at room temperature.

   Time: PT5M

6. Prepare the vinaigrette

   In a bowl, pour 30 ml olive oil, 15 ml balsamic vinegar, 15 ml lemon juice, 5 ml honey and 5 ml Dijon mustard. Whisk until a smooth emulsion forms.

   Time: PT3M

7. Prepare the blood oranges

   Peel the oranges by hand, remove the white pith, then cut each orange into rounds or segments as preferred.

   Time: PT5M

8. Mix the endives with the vinaigrette

   In a salad bowl, toss the endive pieces with 4 to 5 tablespoons of vinaigrette, ensuring they are well coated.

   Time: PT3M

9. Plate the dish

   Place the ring mold in the center of each plate, add the endive salad and press lightly. Arrange red endive leaves around the edge, form a rosette of blood oranges between the ring and the leaves, add the roasted fennel, lemon olives, small fennel shoots and smoked trout strips. Remove the ring mold and drizzle the remaining vinaigrette over everything.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red endives: scarole, chicory
• Instead of Fennel: celery, capers
• Instead of Extra virgin olive oil: rapeseed oil, grape seed oil
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Blood oranges: regular oranges
• Instead of Smoked trout: smoked salmon
• Instead of Lemon olives: green olives
• Instead of Balsamic vinegar: red wine vinegar
• Instead of Lemon juice: lemon vinegar
• Instead of Honey: maple syrup
• Instead of Dijon mustard: whole grain mustard

Equipment Needed

• Chef's knife
• Cutting board
• Baking sheet
• Oven
• Mixing bowl
• Whisk
• Ring mold (7.5 cm diameter)
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Roast the fennel until tender and lightly browned.
• Properly emulsify the vinaigrette so it coats the endives evenly.
• Precise plating with the ring mold for a polished presentation.

Chef Tips from the Video

• Use very fresh endives for a crunchy texture.
• Lightly sprinkle fleur de sel on the oranges to enhance flavor.
• Add a splash of fresh lemon juice on the smoked trout just before serving for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the unplated salad in an airtight container 1 to 2 days. Add the vinaigrette just before serving.

Freezer: Do not freeze (the vegetables and fish would lose their texture).

Room temperature: Serve immediately after plating, otherwise the vinaigrette may make the leaves soggy.

Make-Ahead Tips

• Roast the fennel the day before and let it cool before refrigerating.
• Prepare the vinaigrette ahead of time and keep it chilled; it keeps for 2 days.
• Peel and segment the blood oranges, then cover with plastic wrap in the refrigerator.