Endive and Escarole Salad with Mustard-Orange Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 teaspoons dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons red-wine vinegar
- 2 navel oranges
- Carbohydrate 6 g(2%)
- Fat 5 g(8%)
- Fiber 2 g(7%)
- Protein 1 g(1%)
- Saturated Fat 1 g(4%)
- Sodium 15 mg(1%)
- Calories 69
Preparation 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. 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.
Preparation 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. 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.
