Endive and Escarole Salad with Mustard-Orange VinaigretteRoland Bello
A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
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
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Preparation
Step 1
Grate 1 teaspoon zest from 1 orange and reserve.
Step 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.
Step 3
Add escarole, endive, and orange segments to vinaigrette and gently toss.