ESCAROLE, FENNEL, AND ORANGE SALAD

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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.

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