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Escarole and Fennel Salad with Capers and Golden Raisins
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.
cup golden raisins
small shallot, halved and thinly sliced