Fennel and Endive Salad / Mia / Katie Workman / themom100.com
Print Recipe

Fennel and Endive Salad

When you need a clean, pretty plate of something green on the table (that's not a tossed salad).
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American, Italian, Mediterranean
Servings: 4 People
Calories: 173kcal
Author: Katie Workman


  • 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


  • 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. Done.


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