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Escarole, Fennel, and Oak-Leaf Salad

Name: Escarole, Fennel, and Oak-Leaf Salad
Ingredients: 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); an adjustable-blade slicer

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Shave fennel into 1/8-inch-thick slices with slicer.
3.
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.

Recipes sourced from Epicurious.com.

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