Escarole, Fennel, and Oak-Leaf Salad

Ingredients for Escarole, Fennel, and Oak-Leaf Salad

• 180ml apple cider (preferably unfiltered)

• 1 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwise

• 40ml cider vinegar

• 1 teaspoon finely chopped shallot

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 60ml extra-virgin olive oil

• 2875ml loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads)

• 170g small oak-leaf lettuce leaves or other tender lettuce such as Boston (2875ml loosely packed)

• an adjustable-blade slicer

How to make Escarole, Fennel, and Oak-Leaf Salad

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.