Escarole and Fennel Salad with Capers and Golden Raisins | Christopher Kimball’s Milk Street | Recip

Name: Escarole and Fennel Salad with Capers and Golden Raisins | Christopher Kimball’s Milk Street | Recip
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

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We first soak the raisins and shallot in vinegar to plump the fruit and mellow the allium’s bite.

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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