Fresh Escarole, Fennel, and Oak Leaf Lettuce Salad
Salads • World
Description
Fresh escarole, fennel, and oak leaf lettuce salad
Ingredients
- Apple Cider Vinegar 1 cup
- Fennel 10 oz
- Shallot 1 head
- Salt ¾ teaspoon
- Ground Black Pepper ¼ teaspoon
- Olive Oil ¼ cup
- Escarole 2½ pieces
- Oak Leaf Lettuce 5 oz
Step-by-Step Guide
Step 1
In a small saucepan, bring 0.75 cup of vinegar to a boil and cook until reduced to 2 tablespoons, about 5-8 minutes. Let cool to room temperature.
Step 2
Using a mandoline, slice the fennel into thin pieces and transfer to a bowl. Add the escarole and oak leaf lettuce and toss well.
Step 3
In another bowl, combine the vinegar syrup, 2-3 tablespoons of vinegar, chopped shallot, salt, and pepper. While whisking, slowly add the oil. Drizzle the dressing over the salad, toss, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!