Name: Escarole, Fennel, and Orange Salad
Yield: Makes 8 first-course servings
Ingredients: 2 navel oranges (1 pound total); 2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise; 1 1/2 tablespoons white-wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

Cooks' notes:

·Orange segments can be cut 2 hours ahead and chilled, covered.
·Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.

Recipe information

Yield
Makes 8 first-course servings

Ingredients

2 navel oranges (1 pound total)

2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise

1 1/2 tablespoons white-wine vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

Preparation

Step 1
Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Step 2
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Step 3
Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
Step 4
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

TagsSalad Escarole Chicory Leafy Greens Vegetable Orange Citrus Fruit Fennel Root Vegetable Starter Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Raw No-Cook Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes