This radicchio endive salad with fennel and a tangy dijon herb dressing is bright and refreshing. Enjoy with a lean protein for a healthy, balanced meal.
There’s nothing quite like vacation eating to kick-start you back into healthy-eating mode when you get home. I still haven’t quite figured out how Europeans seem to do it.
It felt nearly impossible to find anything other than a pastry and coffee for breakfast in Portugal, lunch on the go, like everywhere else in Europe, consists of sandwiches with a ratio of about 90% bread and 10% high-fat meat and yet, the overwhelming majority of people are a healthy weight.
I want those genes.
Here’s where things stand for me right now:
I haven’t worked out since the first week of August and I’ve been eating all the things.
Portugal was wonderful but a solid week of vacation eating on top of these very lazy 2 months has sparked a fire under me to get my act together.
I came home re-motivated (like so much so that I spent the entire day after I got home last week meal prepping – something I never do) and seriously craving some greens!
I knew a big salad was in my very near future but the normal baby greens from the giant plastic tub at BJs wasn’t gonna cut it.
Instead, a head of radicchio, a couple small endive and some fennel made their way into my cart as I envisioned this chopped radicchio endive salad with a hint of that refreshing anise flavor from the fennel all tossed in a bright and cheery apple cider vinegar based dijon herb dressing.
In partnering with O Organic Apple Cider Vinegar, I wanted to highlight the quality of the vinegar and a tangy dijon herb dressing seemed like the perfect way to do that.
O Organic Apple Cider Vinegar is raw, live, unfiltered and with “the Mother” (the strands of proteins, enzymes and friendly bacteria that give it that desired murky/cloudy appearance – much like you see in kombucha).
I often times put a tablespoon or so of apple cider vinegar in my water throughout the day as I just love the tang and brightness it brings and since there’s research that suggests apple cider vinegar may help promote weight maintenance, blood sugar regulation and heart health, I figure it can’t hurt!
The inclusion of “the Mother” in this specific apple cider vinegar also means you get the added benefit of gut-friendly bacteria too.
Check out my post on how to ferment vegetables for more good-for-you gut-friendly bacteria ideas.
Growing up, we ate salad every night for dinner.
My mom dressed it simply with olive oil and vinegar and I would beg to drink the leftover dressing from the bowl, loving the tart kick from the vinegar.
That tartness is exactly what comes through in this dressing and pairs so wonderfully with the radicchio endive salad.
All the ingredients are bright, fresh and tangy with a delicious crunchy texture and whether you’re coming off an indulgent vacation (raises hand high) needing something healthy or just looking for a way to switch up your salad game, it’s a simple recipe that won’t disappoint.
Top it with your favorite lean protein to make it a meal (I’ve been pairing it with slow cooker pulled chicken that I meal-prepped for lunch 3 days in a row now and I’m still not sick of it!) or just enjoy as a side salad.
I think you’ll love it either way!
Love this Radicchio Endive Fennel Salad with Tangy Dijon Herb Dressing recipe?
Try these other recipes: Creamy 3 herb dressing, Garlic Herb Tahini Dressing, and Shaved Carrot Salad with Roasted Chili Pepper Dressing.
O Organic Apple Cider Vinegar is available in select grocery stores and online at www.ooliveoil.com, in 32-ounce and 16-ounce bottles.
FOR THE SALAD
- 1 small head radicchio
- 2 small endive
- 1/2 small bulb fennel
FOR THE DRESSING
- 1/4 cup O Organic Apple Cider Vinegar
- 3 tablespoons dijon mustard
- 1/4 cup fresh tarragon
- 1 tablespoon fresh thyme leaves
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
FOR THE SALAD:
Thinly slice the radicchio, endive and fennel and place in a large bowl.
Pour the dressing over the salad, toss until well combined and serve immediately.
FOR THE DRESSING:
Place the vinegar, mustard, herbs, salt and pepper in a food processor and process until well combined.
With the processor running, slowly drizzle in the olive oil. Pour over prepared salad.
*The salad and dressing can be prepped ahead of time and stored separately in the refrigerator. Dress the salad right before serving.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 389mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.