Escarole, fennel, and oak-leaf salad (recipe)

Escarole, fennel, and oak-leaf salad (recipe)
Name	Escarole, fennel, and oak-leaf salad
Ingredients	Apple cider • Fennel bulb • Cider vinegar • Shallot • Salt • Black pepper • Extra virgin olive oil • Escarole • Lettuce leaves
Cooktime (in hours)	0.083333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.25
Keto friendliness	Keto friendly
Calories	90.2
Fat	7
Protein	1.8
Carbohydrate	6.3
Fiber	3.9
Net carbohydrates	2.4
Sugar	0.4
Saturated fat	1
Cholesterol (mg)	0
Sodium	262.9
Servings	8
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Escarole, fennel, and oak-leaf salad (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Escarole, fennel, and oak-leaf salad (recipe) details

Recipe instructions

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.
2. Shave fennel into 1/8-inch-thick slices with slicer.
3. Whisk together reduced cider syrup, vinegar, shallot, salt, and pepper in a small bowl, then add oil, whisking to combine.
4. Toss with fennel, escarole, and lettuce in a large bowl just before serving.
   
   Food tags
   Vegetable, European,, Inexpensive

Escarole, fennel, and oak-leaf salad (recipe) details

Time:
Prep Time in Hours and Mins:15M

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