Endive and Escarole Salad with Mustard-Orange Vinaigrette
Info
Rating
Calories
90.0
Protein
2.0
Sodium
18.0
Fat
5.0
Description
A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.
Ingredients
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
Directions
Grate 1 teaspoon 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 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Add escarole, endive, and orange segments to vinaigrette and gently toss.
