Radish and Endive Salad with Honey-Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 salad recipe, 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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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp honey, 3 tbsp lemon juice, and 1/4 tsp sea salt until fully dissolved.
2. Step 2: Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking continuously until emulsified and slightly thickened.
3. 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.
4. 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.