Active Time

　　30 min

　　Total Time

　　30 min

　　Soft and crisp, bitter and sweet—this simple salad is a clean, bright counterpoint to the rest of the meal.

　　

Ingredients

Makes 12 servings

　　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)

　　

Special Equipment

an adjustable-blade slicer

　　

Step 1

Boil apple cider in a small saucepan or skillet over moderate heat until reduced to about 2 tablespoons, 5 to 8 minutes. Cool to room temperature.

　　

Step 2

Shave fennel into 1/8-inch-thick slices with slicer.

　　

Step 3

Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine. Toss with fennel, escarole, and lettuce in a large bowl just before serving.

　　Cooks' notes:

　　•Fennel can be shaved and greens can be washed and dried 1 day ahead and chilled separately, wrapped well in dampened paper towels, in sealed plastic bags.

　　•Dressing can be made 2 days ahead and chilled, covered.