Fennel and Endive Salad
on Dec 18, 2017, Updated May 26, 2025
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A salad with fennel and endive is perfect when you need a clean, pretty plate of something green on the table (that's not a tossed salad).
This version of a simple Italian fennel salad is gorgeous, clean, uncomplicated, and goes with pretty much everything under the Mediterranean sun. The big secret to this being the best salad it can be is to slice the fennel super-duper thinly. If you have a mandolin, this is absolutely the reason to drag it down from that high shelf. If not, use the sharpest knife you have and slice paper-thin slices, slowly and intentionally.
This would be a great addition to an antipasti spread. Also, a really nice counterpoint to a rich meal, like these Mediterranean Braised Lamb Shoulder Chops, Creamy Garlic-Parmesan Chicken and Potatoes, or Baked Tortellini.
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What's In This Post?
Fennel and Endive Salad is perfect when you need a clean, pretty plate of something green on the table (that’s not a tossed salad).
Fennel Salad Tips
The smaller fennel bulbs work best for salad and other raw fennel recipes. The first reason is that while you will slice off the bottom of the stem/root, ideally you wouldn’t want to cut the whole center core out, which will allow the fennel slices to hold their beautiful shape. A younger, smaller bulb of fennel will have a more tender root.
Second, whether you are using a mandolin or a knife, slicing smaller fennel is much more manageable, especially in terms of getting these alluring whole cross-section slices.
I love the addition of endive, with its slightly bitter flavor and irresistible crispness. The dressing is a simple blend (drizzle each little ingredient all over! no need to mix!) of minced shallot, fresh lemon juice, and good extra-virgin olive oil. Season with salt and pepper to taste, and add a bit of chopped fresh parsley, and if you have them, chives. Feel free to use whatever herbs you have on hand and like. I think chervil would be a knockout here.
Less is More
Years ago, I had dinner for the first (but certainly not the last) time at my late friend Christopher Idone’s. He made a stunningly simple risotto (with excellent stock, lemon zest, Parmesan and not a whole lot else, I think) and served up a plate of shaved fennel with only a bit of good olive oil, lemon juice, salt, and pepper. And it was unbelievably delicious — which is why I can still remember the meal 25 years later.
He was a big influence on me in my early cooking years, and I have to boil it down to the one greatest thing he taught me. Simple is almost always best, especially when you start with fine, clean ingredients. He did not invent this wheel, but he’s the one who made me get it.
How to Make Fennel Salad
- Assemble the salad: I like to make this into what my mom calls a “flat salad” – not piled high in a bowl, but spread out on a platter.
- No need to mix the dressing: Drizzle over the lemon juice and the olive oil. Season with salt and pepper. Sprinkle the herbs over the top.
What to Serve With Fennel and Endive Salad
More Endive Salad Recipes
- Endive and Radicchio Salad with Fresh Mozzarella
- Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
- Endive, Radicchio, and Citrus Salad with Bacon Vinaigrette
- Endive, Arugula, and Orange Salad
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Fennel and Endive Salad
Ingredients
- 2 small fennel bulbs (trimmed and thinly sliced vertically)
- 2 heads endive (thinly sliced crosswise)
- 2 tablespoons minced shallot
- 2 tablespoons fresh lemon juice
- 3 tablespoons good extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- fresh flat-leaf parsley leaves
- sliced fresh chives
Instructions
- Place the fennel and endive on a serving platter. Sprinkle over the shallots. Drizzle over the lemon juice and the olive oil. Season with salt and pepper. Sprinkle the herbs over the top.
