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.Yield: Yield
|3 tablespoons||minced shallots|
|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|
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.