Escarole, Fennel, and Oak-Leaf Salad
['3/4 cup apple cider (preferably unfiltered)', '1 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwise', '2 1/2 tablespoons cider vinegar', '1 teaspoon finely chopped shallot', '3/4 teaspoon salt', '1/4 teaspoon black pepper', '1/4 cup extra-virgin olive oil', '12 cups loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads)', '6 oz small oak-leaf lettuce leaves or other tender lettuce such as Boston (12 cups loosely packed)', 'an adjustable-blade slicer']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.