Fennel, Frisée, and Escarole Salad

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

From the kitchen of Carly

Bitter greens meet licorice-sweet fennel in this bright, anchovy-free salad. Shallot and lemon juice do the heavy lifting in the vinaigrette, while shaved Parmigiano adds richness and salt. Simple, elegant, ready in minutes.

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

Ingredients

4 servings

13 tablespoons minced shallot
12 tablespoons fresh lemon juice (preferably Meyer lemon)
11 teaspoon red-wine vinegar, or to taste
11/2 teaspoon fine sea salt
11 small head escarole (3/4 pound), torn into bite-size pieces
11 small head frisée (3/4 pound), torn into bite-size pieces
11 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
11/4 cup fine-quality extra-virgin olive oil
11 (1/2-pound) piece Parmigiano-Reggiano

Instructions

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