Escarole, Fennel, and Orange Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 navel oranges (1 pound total) |
2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded 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 (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces |
Directions:
1. 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 1/2-inch pieces.
2. Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
3. 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.
4. Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.
5. Cooks' notes: ·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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