Escarole And Orange Salad Recipes

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ESCAROLE, BLOOD ORANGE, AND WALNUT SALAD



Escarole, Blood Orange, and Walnut Salad image

This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 large blood orange
1 medium head escarole, outer leaves discarded, remaining leaves torn into 1 1/2-inch pieces (about 10 cups)
2 celery stalks, cut 1/4 inch thick diagonally
1/2 cup celery leaves, preferably tender inner leaves
1/3 cup walnut halves, coarsely chopped
2 teaspoons extra-virgin olive oil
2 teaspoons champagne vinegar
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl. (You should have about 2 tablespoons juice.) Discard membranes.
  • Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately.

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.

ESCAROLE, FENNEL, AND ORANGE SALAD



Escarole, Fennel, and Orange Salad image

Categories     Salad     Fruit     Side     No-Cook     Vegetarian     Quick & Easy     Low/No Sugar     Orange     Fennel     Healthy     Vegan     Escarole     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 7

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

Steps:

  • Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
  • Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
  • 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.
  • Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

ESCAROLE SALAD



Escarole Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Make lemon-basil oil:
  • Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

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