Endive Salad with Radicchio and Fennel

This endive salad with radicchio, 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 two 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, endive, radicchio and some fennel made their way into my cart as I envisioned this chopped bitter greens 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.

I will often 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 any apple cider vinegar also means you get the added benefit of gut-friendly bacteria too.

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 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!

If you’re not a huge fan of bitter greens, I suggest swapping out the radicchio for something milder like mizuna lettuce to tame things a bit. You could also opt for this fennel salad that includes apples and pears for a similar but not quite as bitter vibe.

Fresh sprouts or shoots are also great substitutions.

If you do love bitter greens, try some fresh escarole in this salad if you’re not making escarole and beans or escarole soup with it! Escarole is another leafy green in the chicory family just like endive and radicchio.

What is Endive?

Endive is a leafy green vegetable that comes in several varieties, including Belgian endives, frisée, and curly endives. It is known for its distinctive bitter flavor and crisp texture. The endive leaves can be used in salads to add a refreshing, slightly bitter taste and a crunchy element. 

Belgian endives, also known as chicory, are commonly used in salads and appetizers, while frisée and curly endives are often used to add texture and flavor to mixed green salads. 

Ingredients & Add-ons

• Radicchio: Adds a slightly bitter taste and vibrant color to the salad.
• Endive: Contributes a refreshing, slightly bitter taste and a satisfying crunch.
• Fennel: Offers a subtle anise flavor and crisp texture.
• Apple cider vinegar: Provides a tangy acidity to the dressing.
• Dijon mustard: Adds a bold, tangy flavor to the dressing.
• Tarragon: Infuses a hint of licorice-like flavor to the dressing.
• Thyme leaves: Enhances the dressing with earthy and herbaceous notes.
• Kosher salt and black pepper: Season to taste for a balanced flavor.
• Extra virgin olive oil: Provides richness and smoothness to the dressing.

Optional Add-ons:

• Oranges: Offers a citrusy and sweet flavor to complement the salad.
• Lemon juice: Adds a bright and tangy acidity to the dressing.
• Honey: Contributes a touch of natural sweetness to balance the flavors.
• Blue cheese: Provides a creamy and tangy element to the salad.
• Walnuts: Adds a delightful crunch and nutty flavor to the salad.

Why this Recipe Works

This endive fennel salad with tangy dijon herb dressing is a perfect blend of flavors and textures. The bitter notes of radicchio and endive, combined with the subtle anise flavor of fennel, create a refreshing and crunchy salad. 

The tangy dijon herb dressing adds a zesty kick, making this salad a delicious and healthy option, especially when paired with a lean protein for a balanced meal.

Storage Tips

To keep the salad fresh, store it in an airtight container in the refrigerator. This will help maintain its crisp texture and flavors for up to two days. 

Can you eat endive raw in a salad?

Yes, endive can be eaten raw in a salad. Its slightly bitter taste and refreshing crunch make it a great addition to salads.

What’s the best way to eat endive?

The best way to eat endive is to incorporate it into salads to enjoy its refreshing crunch and slightly bitter taste. Additionally, it can also be used in appetizers such as endive boats filled with cheese or as a complement to other fresh vegetables in a crudité (veggie) platter.

Love this endive salad recipe?

Try these other recipes: Creamy 3 herb dressing, Garlic Herb Tahini Dressing, and Shaved Carrot Salad with Roasted Chili Pepper Dressing.

And for more crunchy salads like this, take a peek at our roasted sunchoke salad or this bok choy salad.