Escarole, Fennel, and Oak-Leaf Salad
A fresh and elegant salad combining crisp escarole, thinly sliced fennel, and tender oak-leaf lettuce, dressed with a sophisticated apple cider reduction vinaigrette.
6 servings
25 min
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Ingredients
- •¾ cup apple cider
- •1 bulb fennel bulb
- •2½ tablespoons cider vinegar
- •1 teaspoon shallot
- •¾ teaspoon salt
- •¼ teaspoon black pepper
- •¼ cup extra-virgin olive oil
- •12 cups escarole leaves
- •6 oz oak-leaf lettuce
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons, 5 to 8 minutes. Cool to room temperature.
15 min
- 2.
Shave fennel into 1/8-inch-thick slices with slicer.
5 min
- 3.
Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine. Toss with fennel, escarole, and lettuce in a large bowl just before serving.
5 min
