ESCAROLE, FENNEL, AND OAK-LEAF SALAD
Categories Salad Leafy Green Onion Appetizer Side Christmas Vegetarian Quick & Easy Fennel Fall Winter Vegan Escarole Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- 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.
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David William
[email protected]I can't wait to try this salad with different dressings.
mohammad alahmad
[email protected]This salad is perfect for a summer picnic.
Istekhar khan
[email protected]I love the simplicity of this salad.
Bryon Enterpriselimited
[email protected]This salad is a great way to get your daily dose of vegetables.
Ahsanullah shinwari
[email protected]I would definitely make this salad again.
Tannui Collette
[email protected]Overall, this salad was a good choice for a light and healthy meal.
idah kasokola
[email protected]The dressing was a little too oily for my liking. I would have preferred a vinaigrette.
Nassali Rachel
[email protected]This salad was a bit too bitter for my taste. I think I would have preferred it with less escarole.
Huntress King
[email protected]I followed the recipe exactly and the salad turned out great. I especially liked the addition of the fennel, which gave the salad a nice anise flavor.
Chela Jones
[email protected]This salad was a great way to use up some of the escarole and fennel I had in my fridge. It was quick and easy to make, and the dressing was delicious.
Prince Foysal
[email protected]I've made this salad several times now and it's always a hit. It's so easy to make and the ingredients are readily available. I love the combination of escarole, fennel, and oak leaf lettuce.
James Osogo
[email protected]This salad was a delightful mix of flavors and textures. The escarole added a slightly bitter note, the fennel a subtle sweetness, and the oak leaf lettuce a crisp crunch. The dressing was simple but flavorful, with a perfect balance of acid and oil.