Escarole, Fennel, and Oak-Leaf Salad

30 mins (prep 30)
9 ingredients
makes 12 servings
Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

Categories:  salad , quick-&-easy , winter , fall , christmas , vegetable ,
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  • 3/4 cup apple cider (preferably unfiltered)
  • 1 (3/4-lb) fennel bulb (sometimes labeled "anise"), stalks discarded and bulb quartered lengthwise
  • 2 1/2 tablespoons cider vinegar
  • 1 teaspoon finely chopped shallot
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 cups loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads)
  • 6 oz small oak-leaf lettuce leaves or other tender lettuce such as boston (12 cups loosely packed)
  • special equipment: an adjustable-blade slicer


Serving Size (40.03 g)
Servings 12
Amount per Serving
Calories 49.71 Calories from Fat 44.55
% Daily Value *
Total Fat 4.95g 91.45%
Saturated Fat 0.68g 41.09%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 150.32mg 75.16%
Total Carbohydrate 0.64g 2.55%
Dietary Fiber 0.21 g 10.09%
Sugars 0.18 g %
Protein 0.2g 4.88%
Vitamin A 1050.22IU% Vitamin C 1.3mg%
Calcium 6.95mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped shallot, or, lettuce leaves, or, small, an, special equipment