Fennel, Frisée, and Escarole Salad
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.
4.4
(6)
Fennel, Frisée, and Escarole SaladMarcus Nilsson
Recipe information
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
Preparation
Step 1
Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
Step 2
Meanwhile, toss together greens and fennel in a salad bowl.
Step 3
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
Recipe notes
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