Escarole, Fennel, and Oak-Leaf Salad

Name: Escarole, Fennel, and Oak-Leaf Salad
Yield: 4 servings
Ingredients: 1 3/4 cup apple cider (preferably unfiltered); 1 1 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwise; 1 2 1/2 tablespoons cider vinegar; 1 1 teaspoon finely chopped shallot; 1 3/4 teaspoon salt; 1 1/4 teaspoon black pepper; 1 1/4 cup extra-virgin olive oil; 1 12 cups loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads); 1 6 oz small oak-leaf lettuce leaves or other tender lettuce such as Boston (12 cups loosely packed); 1 an adjustable-blade slicer

From the kitchen of Carly

Crisp escarole and oak-leaf lettuce get brightened by a silky cider vinaigrette, while paper-thin fennel shards bring anise sweetness and crunch. The reduced apple cider syrup adds subtle depth that ties everything together without overwhelming the delicate greens.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup apple cider (preferably unfiltered)
11 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwise
12 1/2 tablespoons cider vinegar
11 teaspoon finely chopped shallot
13/4 teaspoon salt
11/4 teaspoon black pepper
11/4 cup extra-virgin olive oil
112 cups loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads)
16 oz small oak-leaf lettuce leaves or other tender lettuce such as Boston (12 cups loosely packed)
1an adjustable-blade slicer

Instructions

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.