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Fennel, Escarole, and Radish Salad

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    Escarole has thicker leaves than most lettuces and a slight bitterness that goes well with the radishes.
    Martha Stewart Living, December 2004
    • Prep Time 10 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    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. 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.

    Recipe Reviews

    Reviews (1)

    • Happy_Birthday_Dr_Seuss
      20 Jan, 2013

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

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