Food & Cooking Recipes Salad Recipes Fennel, Escarole, and Radish Salad 4.1 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 10 mins Total Time: 15 mins Servings: 4 This salad is bursting with flavor, thanks to fennel. 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 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. Rate it Print