Fennel, Frisée, and Escarole Salad

Name: Fennel, Frisée, and Escarole Salad
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

Tony OltrantiMakes 8 servingsSource

salad california cuisine italian american escarole frisée fennel meyer lemon parmesan side brunch lunch dinner nut free gluten free vegetarian easy quick weeknight meals fall gourmet

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

Method

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.