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Escarole and Fennel Salad with Capers and Golden Raisins
We combine pleasantly bitter greens with crisp, anise-y fennel and a punchy vinaigrette for a light, leafy salad with a terrific contrast of flavors and textures. Capers bring brininess to the vinaigrette, while golden raisins add a touch of chewy sweetness. We first soak the raisins and shallot in vinegar to plump the fruit and mellow the allium’s bite. Escarole or frisée are a great choice for the greens, as their frilly leaves catch and hold the capers and raisins. If your fennel bulb still has the fronds attached, trim them off and chop for a colorful garnish.
4
Servings
20 minutes
Ingredients
-
⅓
cup golden raisins
-
1
small shallot, halved and thinly sliced
Directions
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01In a large bowl, stir together the raisins, shallot, vinegar and ¼ teaspoon each salt and pepper. Let stand, stirring occasionally, to plump the raisins and lightly pickle the shallot, about 15 minutes.
Reviews
October 22, 2023
Great flavors and texture!
This salad was delicious! I knew it would be, just by reading the recipe. I love fennel and capers, but never thought of putting the two together. I couldn't find escarole, (which I also love) and didn't have any white vinegars on hand, other than distilled, so I substituted Boston Bibb lettuce and red wine vinegar. It was a total hit! I ended up adding some roasted pistachios which I really like, but it is not necessary. When and if I can get my hands on some escarole I will compare the two greens for this salad. Definitely will be making this delicious salad again, with or without escarole.
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