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2000s Recipes + Menus

Endive and Escarole Salad with Mustard-Orange Vinaigrette

  • 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
  • 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.
  • 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.