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Endive and Escarole Salad with Mustard-Orange Vinaigrette
Type:
Salad
,
Vegetarian
Preparation Time
Cook Time
Ready In
30 mins
20 mins
50 mins
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
* 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
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
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
