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Under 30 Minutes

Under 30 Minutes

Fennel, Escarole, and Radish Salad

Escarole has thicker leaves than most lettuces and a slight bitterness that goes well with the radishes.

  • prep: 10 mins
    total time: 15 mins
  • servings: 4

Ingredients

  • 1 head escarole, cut crosswise into 2-inch-wide ribbons
  • 1 bunch small or medium radishes, thinly sliced
  • 1 fennel bulb, thinly sliced crosswise, fronds reserved
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

Source
Martha Stewart Living, December 2004

Reviews (1)

  • 20 Jan, 2013

    Fennel, Escarole, and Radish Salad
    Russell's Sunday Dinner
    Nutritious and Delicious!