2000s Recipes + Menus
Escarole, Fennel, and Oak-Leaf Salad
Serves12
- Active Time:30 min
- Start to Finish:30 min
November 2006
Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.
- 3/4 cup apple cider (preferably unfiltered)
- 1 (3/4-lb) fennel bulb (sometimes labeled “anise”), stalks discarded and bulb quartered lengthwise
- 2 1/2 tablespoons cider vinegar
- 1 teaspoon finely chopped shallot
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 12 cups loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads)
- 6 oz small oak-leaf lettuce leaves or other tender lettuce such as Boston (12 cups loosely packed)
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Special equipment:
an adjustable-blade slicer
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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.
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Shave fennel into 1/8-inch-thick slices with slicer.
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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.
Cooks' notes:Fennel can be shaved and greens can be washed and dried 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.
Dressing can be made 2 days ahead and chilled, covered.
Dressing can be made 2 days ahead and chilled, covered.
- Keywords
- maggie ruggiero,
- vegetarian,
- fennel,
- escarole,
- salad
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