Gourmet Magazine
Escarole, Fennel and Orange Salad
Category
Salad
Servings
4 servings
Prep Time
25 minutes
Cook Time
0 minutes
Author:
Gourmet Magazine
Ingredients
-
1 pound (2 pieces) Organic Navel Oranges
-
2 medium Fennel Bulbs (Anise; 1¾ pound total) stalks discarded and bulbs halved lengthwise
-
1½ tablespoons White Wine Vinegar
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½ teaspoon Salt
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¼ teaspoon Black Pepper
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¼ 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 oranges with a paring knife.
Cut segments free from membranes, then cut segments crosswise into ½ 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.
Recipe 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.
Filed in:
Anise,
Escarole Fennel and Orange Salad,
Fennel Bulbs,
Gourmet Magazine,
Navel Oranges,
Organic Navel Oranges
