3 years ago
Escarole and Orange Salad with Green Olive Vinaigrette

From an article on boosting the orange flavor in winter salads with oranges. Two secrets: use orange zest in the dressing, not orange juice; and arrange the orange segments on top rather than tossing them with the rest of the ingredients.

Escarole and Orange Salad with Green Olive Vinaigrette

2 tablespoons Sherry vinegar
1/2 cup Chopped green olives
3 Medium shallots , minced (about 1/4 cup)
1 Medium clove garlic , minced
1 teaspoon Grated orange zest
1/3 cup Olive oil
Table salt and ground black pepper
1 Large head escarole , washed, dried and stemmed (about 9 cups lightly packed)
2 Large oranges , segmented
1/2 cup Slivered almonds , toasted in small dry skillet over medium heat until golden, about 7 minutes


1. Whisk vinegar, olives, shallots, garlic, and orange zest in large bowl; whisk in oil. Season to taste with salt and pepper. Add greens; toss to coat.

2. Divide dressed greens among individual plates, arrange a portion of orange segments on greens, and sprinkle with almonds. Serve immediately.

(Source: mealsmatter.org)



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