Escarole, Fennel, and Oak-Leaf Salad

Escarole, Fennel, and Oak-Leaf Salad
Photo by Roland Bello


  • 12 cups small or torn tender pale escarole leaves (from hearts of 2 heads)
  • ¾ cup apple cider (preferably unfiltered)
  • 1 3/4-lb fennel bulb (sometimes labeled "anise")
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon black pepper
  • 6 ounces small oak-leaf lettuce leaves or other tender lettuce such as Boston
  • ¾ teaspoon salt
  • + 3 more ingredients
    • 2 ½ tablespoons cider vinegar
    • 1 teaspoon shallot
    • 1 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 ...

View full recipe at Epicurious


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