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Active Time
20 min
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Total Time
20 min
A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.
Ingredients
Makes 8 servings
Step 1
Grate 1 teaspoon zest from 1 orange and reserve.
Step 2
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Step 3
Add escarole, endive, and orange segments to vinaigrette and gently toss.
•Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
•Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.
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Reviews (4)
Back to TopI didn't make the whole salad but used the vinaigrette on a mixed green salad with shrimp, walnuts, speck and shelled edamame with a risotto pancake. Loved the orange in the dressing!
feedthebeast
学校、锰
3/9/2010
good launching pad! variations abound. *surprisingly, even worked well w/"tuscan herb" wheatthins flatbread cracker crrrrunched up in there hehehe :)
clove2873
omaha, ne
10/29/2009
This salad was a big hit a a dinner party last night. Light, refreshing, delicious, and easy to make. But the accompanying picture of the composed salad is very misleading. I followed the recipe, and served this as a tossed salad, adding toasted walnuts. I had a beautiful head of endive from the farmer's market, and fresh oranges from my own tree. Omitted the begian endive, as I didn't have it. Yum!
buckarina
Los Angeles
9/7/2009
This salad was delicious. I used 1 naval and two blood oranges for the color. If purple endive had been available, I would have used that as well. Just note that the the salt and pepper are not listed with the other ingredients, but contained in the text describing the steps. Also, while the photo is beautiful...it is not the salad described, which was gorgeous in its own right. This salad is going to become part of my permanent repertoire.
LoraT
12/22/2008
