2000s Recipes + Menus
Endive and Escarole Salad with Mustard-Orange Vinaigrette
Serves8
- Active time:20 min
- Start to finish:20 min
December 2008
A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.
- 2 navel oranges
- 2 teaspoons red-wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
- 4 Belgian endives, leaves separated and halved crosswise
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Grate 1 tsp zest from 1 orange and reserve.
-
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 Tbsp juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 tsp salt, and 1/8 tsp pepper until emulsified.
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Add escarole, endive, and orange segments to vinaigrette and gently toss.
Cooks’ notes:
- Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
- Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.
- Keywords
- paul grimes,
- winter holidays,
- vegetarian,
- salad,
- dressing
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