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Endive and Escarole Salad with Mustard-Orange Vinaigrette Recipe

Endive and Escarole Salad with Mustard-Orange Vinaigrette Recipe

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Endive and Escarole Salad with Mustard-Orange Vinaigrette

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Ingredients:

Serving

2 navel oranges
2 tsp red-wine vinegar
3 tbsp extra-virgin olive oil
2 tsp dijon mustard
1 medium head escarole , torn into 2- to 3-inch pieces (12 cups)
4 belgian endives, leaves separated and halved crosswise

Directions:

Grate 1 teaspoon zest from 1 orange and reserve.
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.
Add escarole, endive, and orange segments to vinaigrette and gently toss.
Cooks notes: 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	319.88 Kcal (1339 kJ)
Calories from fat	58.77 Kcal
		% Daily Value*
Total Fat	6.53g	10%
Cholesterol	0.93mg	0%
Sodium	743.58mg	31%
Potassium	101.78mg	2%
Total Carbs	52.9g	18%
Sugars	0.01g	0%
Dietary Fiber	51.94g	208%
Protein	18.28g	37%
Vitamin C	140.3mg	234%
Iron	17.3mg	96%
Calcium	704.9mg	70%

Amount Per 100 g
Calories	20.35 Kcal (85 kJ)
Calories from fat	3.74 Kcal
		% Daily Value*
Total Fat	0.42g	10%
Cholesterol	0.06mg	0%
Sodium	47.31mg	31%
Potassium	6.48mg	2%
Total Carbs	3.37g	18%
Sugars	0g	0%
Dietary Fiber	3.3g	208%
Protein	1.16g	37%
Vitamin C	8.9mg	234%
Iron	1.1mg	96%
Calcium	44.9mg	70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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