9 Ingredients
  • 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)
Nutrition
73
4% daily value
12 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

7% 5

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

3% 8

Carbs (net)

- 4

Fiber

16% 4

Sugars

- 3

Sugars, added

- 0

Protein

3% 1

Cholesterol

- 0

Sodium

7% 164

Calcium

4% 38

Magnesium

4% 17

Potassium

8% 361

Iron

4% 1

Zinc

2% 0

Phosphorus

6% 44

Vitamin A

4% 38

Vitamin C

7% 7

Thiamin (B1)

6% 0

Riboflavin (B2)

3% 0

Niacin (B3)

2% 0

Vitamin B6

5% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

29% 35
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