Fennel, Radicchio, and Endive Salad

A crunchy salad of radicchio, Belgian endive and sliced fennel served with a fennel dressing and grated parmesan cheese.

Fennel, Radicchio, Endive Salad
Elise Bauer

Shaved fennel with Parmesan is one of my favorite combinations. Hank takes it up a notch with the addition of radicchio and endive. Enjoy! ~Elise

This is one of my favorite salads. It's pretty to look at, crunchy and has a sweet-sour-bitter thing going on that I really enjoy.

Radicchio, which looks like a little head of red cabbage, and Belgian endive, which is a pale white-yellow thing that looks like a spear point, are both chicories, which means they are ever-so-slightly bitter.

The fennel, shaved thin, balances that with its anise sweetness. A mustard-based vinaigrette rounds the whole thing out. It is a bracing accompaniment to rich meats and stews.

Fennel, Radicchio, Endive Salad
Elise Bauer

I first had a version of this salad at an Italian restaurant called La Grotta in Richmond, Virginia. The chef there served this salad with thickly shaved pieces of parmesan cheese, but I prefer the cheese grated through a coarse grater, which allows the cheese to integrate better with the rest of the salad.

While radicchio and endive may sound like esoteric vegetables, I've seen them in supermarkets all over the country; they will usually be around where the market keeps its fresh herbs.

If you have leftover salad, this will keep, covered, in the fridge for 3-4 days.

Fennel, Radicchio, and Endive Salad

Prep Time 15 mins
Total Time 15 mins
Servings 6 to 8 servings

While I provide a salad dressing for this recipe that works really well, you can use any high-quality Italian dressing here.



  • 1 head radicchio

  • 2 to 3 Belgian endives

  • 1 large fennel bulb

  • 1 cup Parmesan cheese, coarsely grated


  • 3 tablespoons fennel fronds, chopped

  • 1/2 teaspoon mustard

  • 2 to 3 teaspoons shallot or onion, minced

  • 2 tablespoons lemon juice

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1/3 cup extra virgin olive oil


  1. Prepare the radicchio, endives, and fennel:

    Slice the head of radicchio in half, then in quarters. Take each quarter and cut slices of about 1/2 inch thick crosswise on the radicchio from the end toward the core. Discard the cores.

    Cut the Belgian endives into 1/2-inch thick slices, also discarding the hard inner cores.

    Cut the stems and fronds off the fennel and set aside. Slice the fennel bulb in half and then in quarters. Cut thin slices from each quarter toward the core. Cut out and discard the core.

  2. Toss all the cut vegetables in a large bowl with the grated parmesan
  3. Make the vinaigrette:

    To make the vinaigrette, chop the fennel fronds you cut off the bulb and put 3 tablespoons worth into the bowl of a blender.

    Add the mustard, shallot or onion, lemon juice, salt and sugar. Pulse to combine. Scrape down the sides of the blender bowl and put the lid back on without the center stopper. Cover the stopper with your hand as you start the blender again.

    Drizzle in the olive oil and puree the dressing for 30-45 seconds.

  4. Pour the dressing over the radicchio, endives, and fennel:

    and toss to combine.


Shaved Fennel with Parmesan, here on Simply Recipes

Endive and Celery Salad with Fennel Vinaigrette - from Smitten Kitchen

Endive and Radicchio Salad with Parmesan Dressing - from White on Rice Couple

Nutrition Facts (per serving)
142 Calories
12g Fat
4g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 142
% Daily Value*
Total Fat 12g 16%
Saturated Fat 3g 16%
Cholesterol 11mg 4%
Sodium 502mg 22%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 4g
Vitamin C 3mg 14%
Calcium 117mg 9%
Iron 0mg 2%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.