ENDIVE & ESCAROLE SALAD w/ORANGE VIN

By BobD

Ingredients

• 8 SERVINGS
• ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
• 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

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Grate 1 tsp 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 Tbsp juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 tsp salt, and 1/8 tsp pepper until emulsified.

Add escarole, endive, and orange segments to vinaigrette and gently toss.

COOKS NOTES:
Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.

Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately.

Whisk vinaigrette before using.