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Fennel, Escarole, and Radish Salad


This salad is bursting with flavor, thanks to fennel.

  • Prep:
  • Total Time:
  • Servings: 4
Fennel, Escarole, and Radish Salad

Photography: Dana Gallagher

Source: Martha Stewart Living, December 2004


  • 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


  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.

Cook's Notes

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

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