Food > Recipe Directory > Courses/Meal Type > Salad > Escarole and Fennel Salad
Escarole and Fennel Salad Recipe
Escarole and Fennel Salad
Ingredients
- 1 bulb fennel
- 1 tsp (5 mL) salt
- 3 cups (750 mL) thinly sliced cucumber
- 1/2 cup (125 mL) thinly sliced red onion
- 1 head escarole
- Dressing:
- 1/3 cup (75 mL) extra-virgin olive oil
- 2 tbsp (30 mL) sherry vinegar
- 1/4 tsp (1 mL) black pepper
- Pinch salt
- Dash hot pepper sauce
Preparation
Trim stems off fennel bulb (reserve for stock if desired); quarter fennel bulb. Using mandoline or knife, cut into almost paper-thin slices.
Mix fennel with 1/2 tsp/2 mL of the salt; in separate bowl, mix cucumber with remaining salt. Let stand for 20 minutes. Soak onion in cold water for 15 minutes.
Trim off tough dark green ends of outer leaves of escarole. Shred escarole; place in shallow salad bowl.
Handful by handful, forcefully squeeze out liquid from fennel. Arrange over escarole. Squeeze out liquid from cucumber; arrange over fennel. Drain onion, lightly pressing out liquid; arrange over cucumber.
Dressing: Whisk together oil, vinegar, pepper, salt and hot pepper sauce; drizzle over salad.
Makes 8 servings.
- Serving(s)
- 8
| Per serving: about | |
|---|---|
| Calories | 109 |
| Protein | 1 g |
| Fat (total) | 9 g |
| Sat. Fat | 1 g |
| Carbohydrate | 6 g |
| Fibre | 2 g |
| Cholesterol | 0 mg |
| Sodium | 174 mg |
| Calcium | 5 % RDI |
| Iron | 7 % RDI |
| Vitamin A | 14 % RDI |
| Vitamin C | 15 % RDI |
| Folate | 47 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2007
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