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: YieldIngredients:
| 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 |
Directions:
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.
Source: epicurious.com
