Chicory, Fennel & Salami Salad Recipe

Prepare chicory

Trim the base of each chicory head and remove any bruised outer leaves. Slice each head lengthwise into quarters or crosswise into 1/2-inch pieces, depending on preferred bite-size. Transfer to a large salad bowl to catch juices.

Prepare fennel

Trim the fennel stalks and fronds (reserve a few fronds for garnish). Cut away the tough outer layer if needed. Slice the bulb very thinly (use a mandoline or sharp knife) into half-moons. Add the slices to the bowl with chicory.

Prepare salami

Stack the salami slices and cut into 1/4-inch strips or bite-sized ribbons. If you prefer crisped salami, briefly pan-fry slices in a dry skillet over medium heat until edges brown (about 1–2 minutes per side), then drain on paper towels; otherwise use room-temperature slices. Add salami to the bowl.

Onion and parsley

Cut the half red onion into very thin slices, separate into rings, and add to the bowl. Roughly chop the parsley leaves (reserve some small leaves for garnish) and add them to the bowl as well.

Cheese

Use a vegetable peeler to shave Parmigiano-Reggiano into thin shards. Reserve most for finishing the salad; add a few to the bowl to toss lightly with the vegetables.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk briskly while gradually pouring in the olive oil to emulsify into a smooth dressing (or shake vigorously in a lidded jar). Taste and adjust acidity or seasoning with extra lemon juice or salt if needed.

Zest the lemon over the dressing and then squeeze in the juice, whisking once more to incorporate. Reserve the lemon rind if you want extra garnish.

Pour about two-thirds of the dressing over the salad bowl and toss thoroughly but gently so the chicory and fennel are evenly coated and the salami distributes through the greens. Taste and add more dressing as needed—chicory is slightly bitter so you may prefer a little extra.

Arrange the dressed salad on a serving platter or divide among plates. Scatter the remaining Parmigiano-Reggiano shavings and reserved parsley leaves on top. Sprinkle optional toasted nuts and red pepper flakes if using for crunch and heat.

Finish with a light grind of black pepper and a small drizzle of extra-virgin olive oil, then serve immediately.