Arugula, Endive and Fennel Salad



This was the side to the crab raviolis for mother’s day lunch. It worked really well with the rich raviolis. I love the endives and this is a great way to eat them! The bacon could be optional but I highly recommend it. This could work as a side like I have done or it would be big enough for a main dish salad.


Arugula, Endive, and Fennel Salad (Food Network: Giada)

Serves 5

35 minutes


2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 slices of bacon, cut in ½ pieces, and cooked till crispy

4 cups arugula

2 heads endive, chopped

1 fennel bulb, sliced thinly

1/3 cup toasted walnuts


Mix the vinegar, lemon juice, honey, mustard, salt, and pepper in a blender. While whisking gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.

In a large bowl combine the arugula, endive, fennel, bacon pieces, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately.


Inspired by Giada De Laurentiis


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