Radish and Endive Salad with Honey-Lemon Vinaigrette
A vibrant salad balancing the natural bitterness of radicchio and endive with a zesty honey-lemon dressing, finished with toasted walnuts for a satisfying crunch. This mediterranean-inspired salads ready in about 15 minutes pairs radicchio, endive, honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, finely chopped radicchio
- 1 cup, thinly sliced endive
- 2 tbsp honey
- 3 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup, toasted walnuts
- 1/4 cup, crumbled feta cheese
- 1/4 tsp sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp honey, 3 tbsp lemon juice, and 1/4 tsp sea salt until fully dissolved.
- Step 2: Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking continuously until emulsified and slightly thickened.
- Step 3: Toss 1 cup finely chopped radicchio and 1 cup thinly sliced endive with 2 tbsp of the vinaigrette until evenly coated, then let sit for 5 minutes to soften the bitterness.
- Step 4: Divide the dressed greens between plates, top with 1/4 cup toasted walnuts and 1/4 cup crumbled feta, then drizzle with remaining vinaigrette until the greens glisten.
Frequently asked questions
How long does Radish and Endive Salad with Honey-Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Radish and Endive Salad with Honey-Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep radicchio from drying out.
Can I substitute ingredients in Radish and Endive Salad with Honey-Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Radish and Endive Salad with Honey-Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Radish and Endive Salad with Honey-Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
