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Escarole and Fennel Salad with Capers and Golden Raisins

Escarole and Fennel Salad with Capers and Golden Raisins

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

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.

Ingredients
  • ⅓

    cup golden raisins

  • 1

    small shallot, halved and thinly sliced

  • 2½

    tablespoons white balsamic vinegar OR white wine vinegar

  • Kosher salt and ground black pepper

  • 1

    medium fennel bulb, trimmed, halved lengthwise and cored

  • 3

    tablespoons extra-virgin olive oil

  • 2

    tablespoons drained capers, roughly chopped

  • 1

    medium head escarole, tough outer leaves removed and discarded OR 2 small heads frisée OR a combination, torn into bite-size pieces

Step 1

In 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.

Step 2

Meanwhile, use a mandoline or sharp chef’s knife to slice the fennel 1/16 inch thick. To do so with the mandoline, hold each fennel half by the base and slice crosswise as far as is safe; discard the base. Set aside.

Step 3

Into the bowl with the raisins and shallots, stir in the oil and capers. Add the fennel and escarole, then toss. Taste and season with salt and pepper.

Step 4

Optional garnish: Chopped fennel fronds OR fresh tarragon OR fresh dill