“Gourmet. November 2003.”
READY IN:
20mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white 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.

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