Escarole, Fennel, and Oak-Leaf Salad

4.7(9)

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

by Epicurious·published 2006-10-20

Servings

Makes 12 servings

Total time

30 min

Calories / serving

—

Ingredients (10)

serves

3/4 cup apple cider (preferably unfiltered)apple
1 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwisefennel
2 1/2 tablespoons cider vinegarvinegar
1 teaspoon finely chopped shallotshallot
3/4 teaspoon saltsalt
1/4 teaspoon black pepperpepper
1/4 cup extra-virgin olive oilolive-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)
an adjustable-blade slicer

Instructions (3 steps)

01Boil 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.
02Shave fennel into 1/8-inch-thick slices with slicer.
03

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Not rich — missing servings, total time, or calories.