Escarole and Orange Salad with Green Olive Vinaigrette

Name: Escarole and Orange Salad with Green Olive Vinaigrette
Yield: Serves 4 to 6
Ingredients: 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; , 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

Side Dishes
Fruit
Vegetables
Quick
Salads

Appears in Cook's Illustrated January/February 2000

Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

SERVES 4 to 6

TIME 20 minutes

Escarole and Orange Salad with Green Olive Vinaigrette

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