Fennel, Frisée, and Escarole Salad

Fennel, Frisée, and Escarole Salad
Fennel, Frisée, and Escarole Salad
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Salad Side Vegetarian Quick & Easy Dinner Italian American Parmesan Fennel Family Reunion Healthy Raw Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon fine sea salt
  • Carbohydrate 7 g(2%)
  • Cholesterol 19 mg(6%)
  • Fat 14 g(22%)
  • Fiber 4 g(15%)
  • Protein 12 g(23%)
  • Saturated Fat 6 g(28%)
  • Sodium 422 mg(18%)
  • Calories 198

Preparation Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes. Meanwhile, toss together greens and fennel in a salad bowl. Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

Preparation Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes. Meanwhile, toss together greens and fennel in a salad bowl. Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

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