Worth a trip

Fennel, Frisée, and Escarole Salad

Name: Fennel, Frisée, and Escarole Salad
Ingredients: 3 tablespoons minced shallot; 2 tablespoons fresh lemon juice (preferably Meyer lemon); 1 teaspoon red-wine vinegar, or to taste; 1/2 teaspoon fine sea salt; 1 small head escarole (3/4 pound), torn into bite-size pieces; 1 small head frisée (3/4 pound), torn into bite-size pieces; 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer; 1/4 cup fine-quality extra-virgin olive oil; 1 (1/2-pound) piece Parmigiano-Reggiano

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
2.
Meanwhile, toss together greens and fennel in a salad bowl.
3.
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions