Serves8 (first course)
- Active time:25 min
- Start to finish:25 min
November 2003
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2
navel oranges (1 lb total)
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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
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1/4
teaspoon
black pepper
-
1/4
cup
olive oil
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2
heads escarole (2 lb total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces
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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.
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Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
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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.
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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.