This salad is bursting with flavor, thanks to fennel.

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 tablespoon extra-virgin olive oil

2 teaspoons champagne vinegar

Coarse salt and freshly ground pepper

Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.