Escarole, Fennel, and Orange Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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