2000s Recipes + Menus

Escarole, Fennel, and Orange Salad

Serves8 (first course)
  • Active time:25 min
  • Start to finish:25 min
November 2003
  • 2 navel oranges (1 lb total)
  • 2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise
  • 1 1/2 tablespoons white-wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 heads escarole (2 lb total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces
  • 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.
Cooks' notes: Orange segments can be cut 2 hours ahead and chilled, covered.

Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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