This salad is a winter staple at Palace Kitchen. Use the finest aged Parmigiano-Reggiano cheese here. This is the highest grade of imported Parmesan and it is well worth the high price and extra effort to find it. Use a vegetable peeler to get nice curls of the rich, dry cheese. Slice the fennel bulb very, very thinly on a mandoline. The smallest and most tender heads of frisée are best. If you have truffle oil, drizzle some on the salad just before serving.
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled
- 3 Belgian endives
- 3 cups loosely packed frisee, trimmed, washed, and dried
- 2 cups peeled and seeded cucumber, sliced 1/8 inch thick
- 2 cups thinly sliced fennel bulb
- 5 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- ½ cup shaved Parmigiano-Reggiano
1. To make garlic oil, combine the olive oil and garlic in a small saucepan over medium heat. When the garlic starts to sizzle, remove from the heat and let sit for half an hour. Discard the garlic cloves and set the oil aside.
2. Cut the endives in half lengthwise, remove the cores, and slice into strips ½ inch wide. In a medium bowl, toss the endives, frisée, cucumber, and fennel with the garlic oil, lemon juice, and salt and pepper to taste.
ON THE PLATE: Divide the salad among 4 plates and top with shaved Parmigiano-Reggiano.