Endive and Escarole Salad with Mustard-Orange Vinaigrette
A refreshing salad combining crisp endive and escarole with sweet orange segments, dressed in a zesty mustard-orange vinaigrette. The perfect balance of bitter greens and citrus flavors.
4 servings
15 min
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Ingredients
- •2 whole navel oranges
- •2 teaspoons red-wine vinegar
- •3 tablespoons extra-virgin olive oil
- •2 teaspoons Dijon mustard
- •1 head escarole
- •4 whole Belgian endives
- •leaves separated and halved crosswise
Cooking Instructions
- 1.
Grate 1 teaspoon zest from 1 orange and reserve.
3 min
- 2.
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.
10 min
- 3.
Add escarole, endive, and orange segments to vinaigrette and gently toss.
2 min
