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Active Time
30 min
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Total Time
30 min
Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.
Ingredients
Makes 12 servings
Special Equipment
Step 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.
Step 2
Shave fennel into 1/8-inch-thick slices with slicer.
Step 3
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.
•Fennel can be shaved and greens can be washed and dried 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.
•Dressing can be made 2 days ahead and chilled, covered.
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Reviews (8)
Back to TopGreat contrast to hearty winter dishes. I would increase the quantity of dressing next time.
pullberg4580
Napa, CA
12/8/2019
脆,好吃抵消重假日和winter dishes. Compliments galore. I've made it every year since it was first published. The reviewer who said "sophisticated" captured it --- sophisticated yet simple.
erinpaige
San Diego, CA
1/11/2016
Delicious, simple and sophisticated. I served it with a sharp cheddar souffle. The tangy, slightly sweet dressing combined with the light bitterness of the escarole made it *the* perfect accompaniment. I unwittingly made the entire recipe, which serves 12, for only 5 people. There were no leftovers.
mercury613
San Francisco, CA
2/11/2014
surprised more people havent rated this recipe because it is sooo good. My guests loved it and I have made it again and again.
bindele
ny
9/12/2007
Two words: DEE LISH!
Anonymous
detroit, mi
12/12/2006
This was delicious and easy. The dressing is light but piquant and a good complement to the greens.
Anonymous
Cambridge, MA
11/23/2006
This was an excellent and simple salad. Dressing was light and excellent. I loved the flavor that the fennel added.
Erin
Buffalo, NY
11/23/2006
This was an outstanding salad, and many people commented on it. My step-father, who calls salad 'rabbit food' ate a large serving and asked for more. I had no oakleaf or bibb lettuce. So I tried to stick with the smae contrasts of texture and some bitterness... I used escarole and grean leaf lettuces, plus endive for a little bittnerness, and then of course the fennel. The contrasts of soft and crisp, sweet and bitter, with a bight of brightenss from the apple is very good. I will definitely be making this again. This is a perfect salad to complement heartier Fall flavors.
Anonymous
Key Biscayne, FL
11/6/2006
