2000s Recipes + Menus
Escarole, Fennel, and Oak-Leaf Salad
- Active Time:30 min
- Start to Finish:30 min
- 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
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.
Dressing can be made 2 days ahead and chilled, covered.