Escarole, Fennel, and Oak-Leaf Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A nice fall salad. Gourmet | November 2006 Ingredients:
3/4 cup apple cider |
1 (3/4 lb) fennel bulb, 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 escarole, leaves (from hearts of 2 heads) |
6 ounces small oak-leaf lettuce leaves (12 cups loosely packed) |
Directions:
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.
2. Shave fennel into 1/8-inch-thick slices with slicer.
3. Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine.
4. Toss with fennel, escarole, and lettuce in a large bowl just before serving.
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