ESCAROLE, FENNEL, AND OAK-LEAF SALAD

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Escarole, Fennel, and Oak-Leaf Salad image

Categories     Salad     Leafy Green     Onion     Appetizer     Side     Christmas     Vegetarian     Quick & Easy     Fennel     Fall     Winter     Vegan     Escarole     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

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

Steps:

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

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