Fennel, Frisée, and Escarole Salad

Name: Fennel, Frisée, and Escarole Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams small head escarole , torn into bite-size pieces; 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer; 340 grams small head frisée , torn into bite-size pieces; 2 Tbsps fresh lemon juice (preferably Meyer lemon); 59 milliliters fine-quality extra-virgin olive oil; 227 grams Parmigiano-Reggiano; 1 teaspoon red-wine vinegar, or to taste; 1 teaspoons fine sea salt; 3 Tbsps minced shallot

You can never have too many side dish recipes, so give Fennel, Frisée, and Escarole Salad a try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free and primal recipe has 201 calories, 12g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes around 20 minutes. If you have red-wine vinegar, fennel bulb, shallot, and a few other ingredients on hand, you can make it.