Escarole And Endive Salad With Sardines And Oranges Recipes

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ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE



Endive and Escarole Salad with Mustard-Orange Vinaigrette image

Provided by Paul Grimes

Categories     Salad     Mustard     Side     Hanukkah     Vegetarian     Quick & Easy     Orange     Healthy     Endive     Escarole     Gourmet     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

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

Steps:

  • 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.

FRISéE, ESCAROLE, AND ENDIVE SALAD



Frisée, Escarole, and Endive Salad image

When dressing a salad in the classic Italian style, each vinaigrette ingredient is tossed individually with the greens in a specific order, rather than being whisked together. Active time: 20 min Start to finish: 20 min

Yield Makes 8 to 10 servings

Number Of Ingredients 6

1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups)
1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups)
1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups)
3/4 teaspoon kosher salt, or to taste
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon red-wine vinegar, or to taste

Steps:

  • Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.

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