New This Month

Mixed Chicories with Honey Vinaigrette


The sweet vinaigrette contrasts perfectly with the bitter greens.

  • Servings: 4

Source: Martha Stewart Living, October 1995


  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sherry vinegar
  • 1 tablespoon honey
  • 4 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1 teaspoon aniseed
  • 1 small head escarole (about 8 ounces)
  • 1 head radicchio (about 6 ounces)
  • 1 small red onion (about 4 ounces), thinly sliced
  • 1 fennel bulb (about 9 ounces), trimmed and cut into 1/2-inch-square pieces


  1. Combine lemon juice, vinegar, and honey in a small bowl. Whisk in olive oil, salt, pepper, and aniseed. Set aside.

  2. Remove tough outer leaves from escarole and radicchio and discard. Slice escarole into 1/4-inch strips. Tear radicchio into bite-size pieces. Combine escarole, radicchio, red onion, and fennel in serving bowl; add vinaigrette and toss well. Adjust seasoning to taste with additional salt and pepper, if necessary, and serve.

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