Escarole and Orange Salad with Green Olive Vinaigrette

Published January 1, 2000.

Why this recipe works:

Most orange salad recipes simply don't have enough orange flavor. We found two tricks that solve this problem: using orange zest to improve the orange flavor of the vinaigrette and cutting the oranges into sections, so they are more evenly and abundantly distributed throughout the salad.

Most orange salad recipes simply don't have enough orange flavor. We found two tricks that solve this problem: using orange zest to improve the orange flavor of the vinaigrette and cutting the oranges into sections, so they are more evenly and abundantly distributed throughout the salad.

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Serves 4 to 6

In this salad, when arranging the orange segments on the greens, leave behind any juice that is released; it will dilute the dressing.

Ingredients

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