- Kitchen Mandolin Slicer (For quickly and safely cutting fennel and other vegetables into fine shreds)
- Salad Spinner (Essential for washing and drying fresh fennel, escarole, and other salad greens)
- Stainless Steel Mixing Bowls (Versatile and non-reactive for mixing ingredients or marinating)
- Salad Bowl (Large bowl perfect for tossing the salad and presenting it)
- Olive Oil (Staple in dressings or incorporated directly into the salad)
- Lemon Juice (For creating a balanced dressing that complements the dish's flavors)
- Microplane Grater (Useful for adding zest to the salad dressing and enhancing its flavor profile)
- Salad Serving Platter (Presentation platter suitable for serving guests or meal presentation)
- Salad Servers (For separating plates, adding an elegant touch to serving)
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
1/4 cup extra-virgin olive oil
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)
an adjustable-blade slicer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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