Escarole Salad with Fennel and Radishes and a Dijon Mustard
Make this delicious salad as a an accompaniment to a meal, or enjoy on its own. Either way, you’ll love every bite.
Ingredients
For the Salad:
1 head escarole
1 medium size fennel bulb with stalks, sliced thin (we used a mandolin slicer to get those nice paper thin slices)
3 radishes, sliced thin (we used a mandolin slicer to get those nice paper thin slices)
salt and pepper
edible flower petals (optional)
fennel fronds (optional)
For the Salad Dressing:
¼ cup apple cider vinegar
¾ cup olive oil
1-2 small cloves of garlic, minced
1 tbsp dijon mustard
1 tsp honey
salt and pepper to taste
Directions
For the Salad:
Tip for washing lettuces and greens: place in a sink of cold water and mix around to loosen any dirt on the produce. Change the water and do this 2-3x depending on how dirty it is…sometimes 1x does the trick, too.
Tear escarole into bite size pieces and add to a large bowl. Add the sliced fennel and sliced radishes and toss with the salad dressing.
Season with salt and fresh ground pepper.
Sprinkle with edible flower petals and fennel fronds from the stalks of the fennel and serve.
For the Dressing:
Add all ingredients in a jar and shake well to combine. This will keep in your refrigerator for 1 month.
