Heat the remaining 2 tablespoons of olive oil in a large skillet. Add the onion, the remaining 1/2 teaspoon of thyme and the chile and cook over moderately high heat just until the onion softens, about 2 minutes. Add the fennel and broccoli rabe and cook, stirring, just until heated through, about 3 minutes. Stir in the dressing. Transfer the vegetables to a large shallow bowl. Add the carrots, endives and radishes, season with salt and pepper and toss well and serve.