Escarole, Fennel, and Oak-Leaf Salad

A nice fall salad. Gourmet | November 2006

• Ready In: 15 mins
• Serves: 8

Ingredients

• 3⁄4 cup apple cider
• 1 (3/4lb)  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)

Directions

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.