Fennel, Frisée, and Escarole Salad
A fresh and elegant salad combining crisp escarole, frisée, and shaved fennel, dressed with a bright Meyer lemon vinaigrette and topped with Parmigiano-Reggiano. Perfect as a sophisticated starter or light meal.
6 servings
10 min
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Ingredients
- •3 tablespoons minced shallot
- •2 tablespoons fresh lemon juice (preferably Meyer lemon)
- •1 teaspoon red-wine vinegar
- •½ teaspoon fine sea salt
- •1 head escarole
- •1 head frisée
- •1 bulb fennel
- •¼ cup extra-virgin olive oil
- •1 piece Parmigiano-Reggiano
Cooking Instructions
- 1.
Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
5 min
- 2.
Meanwhile, toss together greens and fennel in a salad bowl.
2 min
- 3.
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.
3 min
