![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Fennel, Frisée, and Escarole Salad
['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']
![](http://tappecue.net/sessionImages/recipes/fennel-frisee-and-escarole-salad-351174.jpg)
Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
Meanwhile, toss together greens and fennel in a salad bowl.
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
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