Escarole, Fennel, and Oak-Leaf Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Soft and crisp, bitter and sweetthis simple salad is a clean, bright counterpoint to the rest of the meal. 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) |
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. Toss with fennel, escarole, and lettuce in a large bowl just before serving.
4. 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.
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