Fennel, Escarole, and Radish Salad

Fennel, Escarole, and Radish Salad
Photo: Dana Gallagher
Prep Time:
10 mins
Total Time:
15 mins

This salad is bursting with flavor, thanks to fennel.


  • 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.

Related Articles