Endive and Escarole Salad with Mustard-Orange Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings. Ingredients:
2 navel oranges |
2 teaspoons red-wine vinegar |
3 tablespoons extra-virgin olive oil |
2 teaspoons dijon mustard |
1 medium head escarole, torn into 2- to 3-inch pieces (12 cups) |
4 belgian endives, leaves separated and halved crosswise |
Directions:
1. Grate 1 teaspoon zest from 1 orange and reserve.
2. 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.
3. Add escarole, endive, and orange segments to vinaigrette and gently toss.
4. 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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