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)
-
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.
-
Shave fennel into 1/8-inch-thick slices with slicer.
-
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.