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.
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2
navel oranges
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2
teaspoons
red-wine vinegar
-
3
tablespoons
extra-virgin olive oil
-
2
teaspoons
Dijon mustard
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1
medium head escarole, torn into 2- to 3-inch pieces (12 cups)
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4
Belgian endives, leaves separated and halved crosswise
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Grate 1 tsp zest from 1 orange and reserve.
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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.
