Fennel, Escarole, Kohlrabi Salad


Robust and mildly bitter escarole is an excellent match for kohlrabi and fragrant fennel bulb. Recipe adapted from marthastewart.com


  • 1 head escarole, cut crosswise into 2-inch-wide ribbons
  • 1 bunch small or medium radishes, thinly sliced
  • 1 fennel bulb, thinly sliced crosswise, fronds reserved
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • Coarse salt and freshly ground pepper




  1. Toss together escarole, kohlrabi, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

Optional combinations:

Fennel, Escarole and Radish Salad - replace the kohlrabi with thinly sliced radishes.

Escarole, Avocado and Fennel Salad - add in addition to or replace kohlrabi with avocado.

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