ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

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Endive and Escarole Salad with Mustard-Orange Vinaigrette image

Provided by Paul Grimes

Categories     Salad     Mustard     Side     Hanukkah     Vegetarian     Quick & Easy     Orange     Healthy     Endive     Escarole     Gourmet     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

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

Steps:

  • 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.

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