Escarole, Fennel, And Orange Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 navel oranges (1 lb total)
• 2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
• 1 1/2 tablespoons wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

Recipe

• 1 finely grate enough zest from 1 orange to measure 1 tablespoon. cut peel, including all pith, from both oranges with a paring knife.
• 2 cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
• 3 cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
• 4 whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
• 5 toss escarole, fennel, and oranges with dressing in a large bowl until combined well. season with salt and pepper.