Fennel, Escarole and Radish Salad

4 servings

30 minutes

This refined salad is the perfect blend of crisp freshness and exquisite flavors. Fennel, known for its light anise aroma, beautifully complements the bitter notes of escarole, while radish adds a spicy kick to the dish. The dressing made from extra virgin olive oil and champagne vinegar adds a subtle tang and elegance. The salad belongs to the traditions of European cuisine, where simple yet sophisticated combinations of fresh ingredients are valued. It is perfect as a light appetizer or accompaniment to main dishes of fish and white meat. With its rich flavor profile, it is ideal for summer lunches and festive dinners, and its textural variety makes it a true gastronomic delight.

Energy value per serving

• Calories: 67.2
• Proteins: 1.7g
• Fats: 4.7g
• Carbohydrates: 4.8g

Ingredients

• Escarole salad: 1 pc
• Fennel: 1 pc
• Radish with tops: 1 bunch
• Extra virgin olive oil: 1 tbsp
• Champagne Vinegar: 2 tsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Thinly slice all the vegetables and place them in a bowl. Drizzle with olive oil and vinegar. Add salt and pepper, then gently mix.

   Required ingredients:

   • Escarole salad: 1 piece
   • Fennel: 1 piece
   • Radish with tops: 1 bunch
   • Extra virgin olive oil: 1 tablespoon
   • Champagne Vinegar: 2 teaspoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste