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Epicurious

Escarole, Fennel, and Oak-Leaf Salad

4.7

(9)

Image may contain Plant Food Vegetable Cabbage Kale and Produce
Escarole, Fennel, and Oak-Leaf SaladRoland Bello

Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

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.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 12 servings

Ingredients

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)

Special Equipment

an adjustable-blade slicer

Preparation

  1. Step 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.

    Step 2

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

    Step 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.

TagsSaladFennelRoot VegetableVegetableEscaroleChicoryLeafy GreensLettuceSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoSimmerGourmet

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