Escarole, Fennel, and Orange Salad

Name: Escarole, Fennel, and Orange Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-8 serving(s)
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)

Recipe by dicentra

Gourmet. November 2003.

READY IN: 20mins

SERVES: 4-8

UNITS: US

INGREDIENTS

Nutrition

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

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.