There’s quite a bit more to this salad than radicchio, escarole, and fennel, but those are the star players. These are hardy plants that make for a hearty salad. The vinaigrette is a little on the sweet-and-sharp side, which balances the radicchio and escarole, which are slightly on the bitter side. I love taking salads like this to work; the greens travel particularly well.
Radicchio Escarole and Fennel Salad with Honey Anise Vinaigrette
Course: Dinner, Lunch, Salads4
large, dinner-sized portionsThe trick is adding the oil s-l-o-w-l-y.
Ingredients
½-1 tsp anise seed
½ tsp Kosher salt, plus more for seasoning
¼ tsp freshly ground black pepper
1 oz. (1 Tbs + 1½ tsp) fresh lemon juice
1 oz. (1 Tbs) honey
¼ oz. (1½ tsp) white wine vinegar
2¼ oz. (¼ cup) extra-virgin olive oil
1 small head escarole, sliced into bite-sized pieces
1 head radicchio, diced
1 medium fennel bulb, trimmed and thinly sliced
2 large handfuls fresh spinach
1 cucumber (peeled), quartered and sliced
½ of a small red onion, peeled and thinly sliced
½ cup thinly sliced celery
¼ -½ cup dried cherries
¼-½ cup pitted Kalamata olives (optional)
Meat from ½ of a rotisserie chicken, coarsely chopped (optional)
Croutons or crushed pretzel rods (optional)
Directions
- Place the anise, salt, pepper, juice, honey, and vinegar into a stand mixer fitted with the whisk attachment. Whisk on speed 8 (of 10) until well blended, about 30 seconds. Continue to whisk as you drizzle in the oil in the slowest, smallest stream you can create. Once all the oil is in, increase to highest speed for 30 seconds. Check seasoning.
- Toss remaining ingredients in a large mixing bowl. (Croutons or pretzels should be added only at the last minute.) Refrigerate dressing and salad separately.
Notes
- The dressing doesn’t need refrigeration, but I do like its thickness when cold. It will keep well, although it may need to be shaken vigorously before being used.
- Undressed salad will keep for at least a few days, tightly sealed and refrigerated. I like to fold up a paper towel and place it at the bottom of the bowl, to soak up any moisture that may accumulate over time.
The Backstory
I heard that dining out recently surpassed groceries in terms of yearly spending for the average American for the first time in history, and that most people typically eat out five time a week. I love eating out, but it’s hard for me to imagine doing so five times a week, except when it comes to work. I could easily imagine a workday routine that involves eating lunch out, but I’d rather not. Not only would it be expensive, but I rarely think that eating out offers the kinds of choices or portion sizes that I want on a daily basis.
To take this salad to work, I fill an eight-cup container loosely with salad, and pack the dressing and croutons/pretzels in separate container, on the side. That’s a big salad, but the salad is the meal; I’m not hauling a bunch of sides to go with it. I often eat at my desk, because – like an idiot – I rarely leave myself enough time to do much else. If I were smarter, I’d spend a full hour in a nice spot outdoors with a pleasant view.
Social Learning
Is it weird to put crushed pretzel rods in a salad? I don’t think so. They provide the perfect crunch. You want to crush them to rough nuggets; don’t pulverize them.
I didn’t add cheese or nuts to this salad, but it would go nicely with them. If you really wanted to build this out and have it for dinner instead of lunch, maybe toast some nuts and toss them in the salad, and serve the cheese on the side with a crusty bread – or maybe broiled, cheesy, garlic bread – and a glass of wine.
I usually shy away from adding onion – even red onion – to a salad, for fear it will become overpowering, especially if the salad sits in the fridge a day or two. Not in this case. Any pungency gets fully neutralized by the greens. You might worry, nonetheless, that it will give you onion breath … which it will, so pack some green tea or strong lemonade if you’re taking this to work.
No, the fennel and anise aren’t too much of a good thing. They compliment one another. There’s so much going on in this salad that their flavors blend in, rather than stand out.
I used to be a throw-it-all-in-a-jar-and-shake-it kind of make-your-own-dressing guy, or maybe even the whisk-it-by-handy sort, but lately I’ve been beating my dressing into utter submission with my KitchenAid. I get a better, longer-lasting emulsion with a powerful stand mixer.
This salad is delicious. That is certainly the best thing about it. It’s also just slightly left of center, which is a plus to my way of thinking. But in addition to all that, it’s substantial and satisfying, and after enjoying it, you’ll feel substantially satisfied for some time, without feeling weighed down. That’s a huge bonus.
Radicchio Escarole and Fennel Salad with Honey Anise Vinaigrette
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thanks, Prosper Circle. References: The Editors of Martha Stewart Living, “Mixed Chicories with Honey Vinaigrette.” In Martha Stewart’s Cooking School: The Original Classics. (New York, NY: Clarkson Potter, 2007), 128.
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Un’insalatina perfetta per la stagione, con un condimento delizioso, grazie!!!
speedy70 recently posted…LINGUE di FOCACCIA alle CIPOLLE ROSSE
You’re welcome!
I love the pleasant bitterness of radicchio and highly aromatic fennel..but the dressing makes the salad!
angiesrecipes recently posted…Golden Spiced Sandwich Loaf
So true! Thanks!
“If I were smarter, I’d spend a full hour in a nice spot outdoors with a pleasant view.” Jeff, that nice spot is getting tired of waiting for you. Go for it!
No kidding!
Wow, I love the combination of honey and anise in the salad! And, of course, the fennel as well. We are both huge fans of bitter greens; they tend to be our favorite salad base almost every night. Will definitely try this very soon!
I hope you like it!
Great summer salad with a nice balance of flavors. I’m a big fan of bitter greens. Good on you for bringing your lunch to work. I’m still working from home but when I was going into the office, I confess I wound up eating out (or in the cafeteria) daily. And yet I knew I’d be eating better (not to mention more cheaply) if I’d have the energy/discipline to bring my own food.
Yes, I’ve started going back in to work! But only a couple days a week. I’m fortunate to have that flexibility. True, though: it does take a lot of planning to bring lunch to work.
What a beautiful salad – such an elegant flavour and texture profile! I especially love the addition of anise, that’s really cool.
Ben | Havocinthekitchen recently posted…Watermelon Gazpacho
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The dressing always enhances any salad= this sweet dressings sounds perfect on the bitter greens. Sounds like a great combination of flavors.
Judee recently posted…Fresh Carrot Cake Bars
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It’s been ages since I’ve worked in an office, but I almost always ate at my desk, too. Such a drone I was! Anyway, this looks excellent. And in a work setting, the side benefit of onion breath is it provides motivation to end meetings quickly. 🙂
John / Kitchen Riffs recently posted…The Rum Julep Cocktail
Nice! I never thought of that!
Not a normal Salad! It is very unique. Combination of salad is unique and ingredients are very rich. I would like to try it in lunch.
Thank you! I thought the same thing!
Shake it, Baby 😉
Oh, I haven´t had fennel in a long time.
Good tip with the paper towel!
What?! Eat out 5 times a week?! You can put that down for say… a year here.
But as you say, when I still had a job, I joined colleagues once a week. But we had “food-tickets”, so it was half-price – and,… everybody was making jokes as I always had a bowl with me to take half the meal home – who eats that much in one sitting?!
Yupp. Ate at my workplace, too. Surfing, or having my kindle.
Pretzel. Hm. Not a fan. Ours have a weird structure. And taste.
Cheese, YES, a glass of wine at work.. hmmm 😉 I found beer, though, in the kitchen at work!
I admit. Salad somehow is a summer-dish for me. And. This is one of the worst “summers” we had in a loooong while.
Iris Flavia recently posted…Freddie´s “I” & In Summer-Gurri
A glass of wine at work would make the whole thing so much nicer.
The customer would have some fun, too, I guess…
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I think I would have to find a substitute for escarole, but this salad has so many layers to it that substitutes would work well. The dressing looks magical, and the idea of crushing up pretzels is a great idea for a change. Wonderful healthy lunch for you Jeff. I don’t think I ever ate lunch at my desk, I was too social, and just needed to get out of the office. Or ate in the lunch room in the air conditioning or rushed out to shop:). I pictured you as a fulltime chef, ha, ha, but you mustn’t be. Take care and thanks for a great post. Pauline
Pauline recently posted…Chickpea and Vegetable Korma Curry
Substitutes are what salads are all about, as far as I’m concerned! Nope, not a full-time chef … that’s where the challenge comes in! I’ve got to fit this cooking in around the rest of my obligations!
I can’t imagine eating out that often. I’ve always loved home cooked meals over restaurant meals though. The salad sounds great, and I see nothing wrong with adding in pretzels. I think it would give the same satisfying crunch that croutons do, so why not!?
Theresa recently posted…Baked Apples with Caramel Crunch
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I think putting crushed pretzels in a salad is brilliant. Certainly not weird — just unusual and delicious! Love this whole recipe. 🙂 ~Valentina
Valentina recently posted…Roasted Hatch Chile Bacon and Eggs
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I think this salad is both super-flavorful and creative! I love all the strongly-flavored ingredients and imagine them all together is super-satisfying. And what a great idea to add pretzels! It’s never occurred to me. Lastly, I think I’m coming over to your side of going a step further to properly emulsify the dressing. I, too, am a “shake-it-up-in-a-jar” person, but day 2 is definitely a step down with that method.
Laura recently posted…Brown Butter Peach Upside Down Cake
You know what, the “shake it up” works great. But I love the thick, thick, almost mayonnaisey texture you can get from a great emulsion.
With the heat and humidity we are experiencing these days, salads are the perfect meal, fresh, light and satisfying with all the crunch. I never thought of crushing pretzel rods, what a great idea! I used to bring a lot of salads to work too, they are so much healthier than buying lunch.
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I’m a big salad eater and usually have one for lunch. I sure do like your combination of flavors here.
Karen (Back Road Journal) recently posted…Bruges, One Of The Most Beautiful Cities In Europe
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Love escarole is one of my favorite for salads!!
gloria Roa Baker recently posted…Mixed Berry Muffins (muffins de berries )
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