Healthy Fennel and Endive Salad

Here is my go-to fennel and endive salad recipe, with crisp, fresh ingredients that come together in minutes. The combination of thinly sliced fennel, endive leaves, and a simple citrus dressing creates a salad that’s both light and satisfying.

This salad has become my reliable side dish for dinner parties and family meals. I often make extra dressing to keep in the fridge for quick salads during the week. Nothing better than having a fresh, crunchy salad ready to go, right?

What Kind of Fennel Should I Use?

For this salad, you’ll want to look for fresh fennel bulbs that are clean, white, and firm to the touch. The best fennel bulbs are those that feel heavy for their size and don’t have any brown spots or splitting. While both larger and smaller bulbs will work, smaller ones tend to be more tender and have a milder, sweeter flavor that works particularly well in raw salads. When shopping, check that the fronds (the feathery green parts) look fresh and bright – this is usually a good indicator of how fresh the bulb is. Just remember to trim off the stalks and any tough outer layers before slicing, saving some of those pretty fronds for garnish if you’d like.

Options for Substitutions

This crisp salad can be adapted with several ingredient swaps if needed:

• Fennel bulbs: If you can’t find fennel, try using celery hearts or jicama – they’ll give you a similar crunch, though the flavor will be different since fennel’s anise taste is pretty unique.
• Endive: You can swap endive with radicchio, escarole, or even butter lettuce. Just keep in mind that butter lettuce will give you a softer texture than the original recipe.
• Shallots: No shallots? Use finely minced red onion (use half the amount) or green onions as a backup.
• Lemon juice: White wine vinegar or champagne vinegar work well in place of lemon juice – use the same amount.
• Fresh herbs: Feel free to mix up the herbs – dill, tarragon, or mint are good alternatives to parsley and chives. If using dried herbs, remember to use just 1/3 of the amount called for fresh.

Watch Out for These Mistakes While Preparing

The biggest challenge when making fennel and endive salad is timing – cutting these vegetables too far in advance can lead to browning and loss of their signature crispness, so it’s best to slice them just before serving. Another common mistake is cutting the fennel too thick, which can overpower the delicate endive and make the salad difficult to eat – use a sharp knife or mandoline to achieve paper-thin slices that’ll give you the perfect texture balance. To avoid a bitter-tasting salad, make sure to remove the fennel’s tough core and the endive’s bottom stem, which can add unwanted bitterness to your dish. For the best flavor development, dress the salad just before serving and let it sit for only 5 minutes – this allows the vegetables to slightly soften while maintaining their crunch and prevents them from becoming too wilted.

What to Serve With Fennel and Endive Salad?

This light and crisp salad makes a perfect side dish for rich, hearty main courses. It pairs wonderfully with grilled fish like salmon or sea bass, where the fresh, slightly licorice notes of the fennel complement the seafood beautifully. For meat lovers, try serving it alongside a juicy roasted chicken or pan-seared pork chops – the bright citrus dressing helps cut through richer flavors. If you’re planning an Italian-inspired meal, this salad works great next to a bowl of pasta with red sauce or a classic lasagna, adding a fresh crunch to balance out the warm, heavy dishes.

Storage Instructions

Keep Fresh: This salad is best enjoyed right after it’s made, but if you need to prep ahead, you can store the sliced fennel and endive separately in airtight containers with a slightly damp paper towel. They’ll stay crisp in the fridge for up to 24 hours.

Prep Ahead: Want to get a head start? You can slice the fennel, endive, and herbs up to a day in advance. Keep them in separate containers in the fridge, and mix the dressing ingredients in a small jar. When you’re ready to serve, just toss everything together for the freshest taste and crispiest texture.

Leftover Care: If you end up with dressed leftovers, they’ll keep in the fridge for about a day, though the vegetables might lose some of their crunch. The flavors will actually develop nicely, making it taste a bit different but equally good the next day.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 4-6 g
• Fat: 30-35 g
• Carbohydrates: 15-20 g

Ingredients

• 2 small fennel bulbs (trimmed and thinly sliced lengthwise)
• 2 heads endive (sliced thinly across)
• 2 tablespoons finely chopped shallot
• 2 tablespoons lemon juice
• 3 tablespoons high-quality olive oil
• Salt and black pepper (to taste)
• Fresh parsley leaves
• Sliced fresh chives

Step 1: Arrange the Base Ingredients

Start by placing the fennel and endive on a serving platter.

Arrange them evenly to create a beautiful base for the salad.

Step 2: Add Flavor with Shallots

Sprinkle the thinly sliced shallots evenly over the fennel and endive.

This will add a mild, sweet onion flavor to the salad.

Step 3: Dress the Salad

Drizzle over the lemon juice and olive oil to add brightness and richness.

Ensure the dressing coats the vegetables for optimal flavor infusion.

Season the salad generously with salt and freshly ground pepper to taste.

Step 4: Finish with Fresh Herbs

Sprinkle your choice of fresh herbs, such as parsley, dill, or chives, over the top of the salad.

This will add a pop of color and an extra layer of flavor.

Serve immediately and enjoy your refreshing salad!