Escarole, Fennel, and Oak-Leaf Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely chopped shallot
- an adjustable-blade slicer
- Carbohydrate 8 g(3%)
- Fat 5 g(7%)
- Fiber 4 g(16%)
- Protein 1 g(3%)
- Saturated Fat 1 g(3%)
- Sodium 164 mg(7%)
- Calories 74
Preparation 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. Cooks' notes:•Fennel can be shaved and greens can be washed and dried 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags. •Dressing can be made 2 days ahead and chilled, covered.
Preparation 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. Cooks' notes:•Fennel can be shaved and greens can be washed and dried 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags. •Dressing can be made 2 days ahead and chilled, covered.
