Escarole, Fennel, And Oak-leaf Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 3/4 cup apple cider
• 1 (3/4 lb) fennel bulb, stalks discarded and bulb quartered lengthwise
• 2 1/2 tablespoons cider vinegar
• 1 teaspoon finely chopped shallot
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 12 cups escarole, leaves (from hearts of 2 heads)
• 6 ounces small oak-leaf lettuce leaves (12 cups loosely packed)

Recipe

• 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.
• 2 shave fennel into 1/8-inch-thick slices with slicer.
• 3 whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine.
• 4 toss with fennel, escarole, and lettuce in a large bowl just before serving.