Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.
•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.
Recipe information
Total Time
30 min
Yield
Makes 12 servings
Ingredients
Special Equipment
Preparation
Step 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.
Step 2
Shave fennel into 1/8-inch-thick slices with slicer.
Step 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.
Recipe notes
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