Escarole, Fennel, and Orange Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Gourmet. November 2003. 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.
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