Fennel, Frisée, and Escarole Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette. Ingredients:
3 tablespoons minced shallot |
2 tablespoons fresh lemon juice (preferably meyer lemon) |
1 teaspoon red-wine vinegar, or to taste |
1/2 teaspoon fine sea salt |
1 small head escarole (3/4 pound), torn into bite-size pieces |
1 small head frisée (3/4 pound), torn into bite-size pieces |
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer |
1/4 cup fine-quality extra-virgin olive oil |
1 (1/2-pound) piece parmigiano-reggiano |
Directions:
1. Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
2. Meanwhile, toss together greens and fennel in a salad bowl.
3. Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
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