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Salad
4 servings
25 minutes
0 minutes
Gourmet Magazine
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
½ teaspoon salt
¼ teaspoon black pepper
¼ 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 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.
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.
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