Escarole, Fennel, and Orange Salad

Gourmet. November 2003.

• Ready In: 20 mins
• Serves: 4-8

Ingredients

• 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)

Directions

1. Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.
2. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
3. Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
4. 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.
5. Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.