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Fennel, Escarole, And Radish Salad

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6 Ingredients

  • 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 Tbsp extra-virgin olive oil
  • 2 tsps champagne vinegar
  • Coarse salt and freshly ground pepper

Preparation

Read recipe preparation at Martha Stewart  

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