Fennel and Endive Salad

5 from 2 votes

This post may contain affiliate links. Please read our disclosure policy.

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).

Fennel and Endive Salad on white plate with fork and napkin.

Years ago, I had dinner for the first (but certainly not the last) time at my friend Christopher Idone’s. He made a stunningly simple risotto (with lemon zest 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, it’s that simple is almost always best, especially when you start with fine, clean ingredients. This version of a simple Italian fennel salad is gorgeous, clean, and uncomplicated and goes with pretty much everything under the Mediterranean umbrella.

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 slowly and intentionally.

Fennel and Endive Salad on white plate with fork and napkin.

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).

Tweet This

Variations and Tips

The reason you want to seek out small fennel is two-fold. One, while you will slice off the bottom of the stem/root, you wouldn’t want to cut the whole thing out —this allows the fennel slices to hold their beautiful shape. So a younger, smaller bulb of fennel with have a more tender root.

Two, 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 used parsley and chives because that’s what I had. Feel free to use whatever herbs you have on hand and like. I think chervil would be a knockout here.

Table setting with plat of Fennel and Endive Salad near fork, spoon, and napkin.

What to Serve With Fennel and Endive Salad

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, Baked Tortellini, Apple Cider Beef Stew, or this Beef Brisket with Wild Mushrooms.

It’s also weirdly portable, so when you want to do something simple but impressive for a picnic or a potluck, keep this in mind.

More Endive Salad Recipes

Pin this now to find it later

Pin It
5 from 2 votes

Fennel and Endive Salad

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).
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 People
Save this recipe!
We’ll send it to your email, plus you’ll get new recipes every week!

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 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.

Notes

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 slowly and intentionally.
The reason you want to seek out small fennel is twofold: one, while you will slice off the bottom of the stem/root, you wouldn’t want to cut the whole thing out – this allows the fennel slices to hold their beautiful shape. So, a younger, smaller bulb of fennel will have a more tender root.

Nutrition

Calories: 173kcal, Carbohydrates: 17g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Sodium: 111mg, Potassium: 1208mg, Fiber: 11g, Sugar: 1g, Vitamin A: 5033IU, Vitamin C: 32mg, Calcium: 174mg, Iron: 3mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating