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Sauteed Apples, Fennel, and Radicchio with Calvados

This salad is especially perfect for fall, when all of these things are in seasn. But seeing that we have radicchio and fennel in the share this week, maybe you could grab one grocery store apple . . . 

This recipe is from Annie Somerville's Fields of Greens:


1 Cup flavorful apple juice

1 small head of radicchio (about 2 cups of leaves)

2 cups of inner escarole leaves (or try coarsely chopped Napa cabbage)

1 tablespoon light olive oil

1 medium size fennel bulb, quartered lenghtwise, cored, and thinly sliced, about 2 cups

salt & pepper

1 medium sized crisp, tart, apple, cored and thinly sliced

1 tablespoon Calvados or dry sherry

1 tablespoon unsalted butter

Pour the apple juice into a small saucepan over med-high heat and reduce the volume to about 1/3 cup. Set aside.

Prepare the radicchio and escarole leaves (or try Napa cabbage). Trim off the base and separate the leaves; keep the small leaves whole and cut the larger leaves into pieces. Wash and spin dry.

Heat oil in a saute pan. Add the fennel, 1/4 tsp salt, a few good grinds off pepper. Saute for about 2 minutes, then add the radicchio and escarole along with 1/4 tsp salt and some pepper. Cook for about 1 minute, until the greens are just wilted. Add the apples, juice, and calvados. Saute 1 minute more, until the greens are completely wilted. Turn off the heat to cool the pan (to prevent the butter from breaking). Add the butter and toss everything together and serve immediately. 

Serves Four

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