Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Escarole, Fennel and Orange Salad
By Gourmet Magazine

Ingredients 

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 

Directions 

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.

Note: 

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.