Fresh Escarole, Fennel, and Oak Leaf Lettuce Salad
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
Fresh escarole, fennel, and oak leaf lettuce salad
Ingredients
- Apple Cider Vinegar - 1 cup
- Fennel - 12 oz
- Shallot - 1 head
- Salt - ¾ teaspoon
- Ground Black Pepper - ¼ teaspoon
- Olive Oil - ¼ cup
- Escarole - 2½ pieces
- Oak Leaf Lettuce - 6 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.
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