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Escarole, Fennel and Orange Salad
By Gourmet Magazine


1 pound Organic Navel Oranges (2 pieces) 
2 medium Fennel Bulbs (Anise; 1 3/4 pound total) stalks dicarded 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 dark outer leaves discarded and pale green and yellow inner leaves torn into bite size pieces 


Finely grate enough zest from 1 orange to measure 1 tablespoon. 

Cut peel, including all white pith, from both orange with a paring knife. 

Cut segments free from membranes, then cut segments crosswise into 1/2 inch pieces. 

Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices. 

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. 

Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. 

Season with salt and pepper.


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.