Fennel, Frisée, and Escarole Salad

Name: Fennel, Frisée, and Escarole Salad
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 servings
Ingredients: 3 tablespoons minced shallot; 2 tablespoons fresh lemon juice (preferably Meyer lemon); 1 teaspoon red-wine vinegar, or to taste; 1/2 teaspoon fine sea salt; 1 small head escarole (3/4 pound), torn into bite-size pieces; 1 small head frisée (3/4 pound), torn into bite-size pieces; 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer; 1/4 cup fine-quality extra-virgin olive oil; 1 (1/2-pound) piece Parmigiano-Reggiano

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

By Tony Oltranti

December 15, 2008

Image may contain Dish Food Meal Plant Platter and Vegetable

Fennel, Frisée, and Escarole SaladMarcus Nilsson

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