Best Escarole Fennel And Orange Salad Recipes

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ESCAROLE, FENNEL, AND ORANGE SALAD



Escarole, Fennel, and Orange Salad image

Categories     Salad     Fruit     Side     No-Cook     Vegetarian     Quick & Easy     Low/No Sugar     Orange     Fennel     Healthy     Vegan     Escarole     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 7

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

Steps:

  • 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.
  • Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
  • 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.
  • Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

ESCAROLE, FENNEL, AND ORANGE SALAD



Escarole, Fennel, and Orange Salad image

Make and share this Escarole, Fennel, and Orange Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 7

2 navel oranges (1 lb total)
2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

Steps:

  • 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.
  • Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
  • 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.
  • Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

Nutrition Facts : Calories 233.8, Fat 14.4, SaturatedFat 2, Sodium 409, Carbohydrate 26, Fiber 13.2, Sugar 6.6, Protein 5.3

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