Endive and Escarole Salad with Mustard-Orange Vinaigrette

From the kitchen of Carly

Bitter greens meet bright citrus in this sharp, elegant salad. Endive and escarole provide pleasant chew against tender orange segments, while a mustard-spiked vinaigrette with orange zest ties everything together. Light enough for lunch, refined enough for dinner.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 navel oranges
  • 12 teaspoons red-wine vinegar
  • 13 tablespoons extra-virgin olive oil
  • 12 teaspoons Dijon mustard
  • 11 medium head escarole, torn into 2- to 3-inch pieces (12 cups)
  • 14 Belgian endives
  • 1leaves separated and halved crosswise

Instructions

  1. Grate 1 teaspoon zest from 1 orange and reserve.

  2. 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.

  3. Add escarole, endive, and orange segments to vinaigrette and gently toss.