Escarole and Endive Salad with Mustard-Orange Vinaigrette
0
0
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Escarole and Endive Salad with Mustard-Orange Vinaigrette
Ingredients
- Escarole - 1 head
- Oranges - 1 piece
- Red Wine Vinegar - 2 teaspoons
- Oranges - 1 piece
- Olive Oil - 3 tablespoons
- Dijon Mustard - 2 teaspoons
- Endive - 4 heads
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Grate 1 tablespoon of zest from the orange.
Step 2
Using a sharp knife, peel the skin and white pith from the oranges and cut the segments into a large bowl.
Step 3
From the leftovers, squeeze 1 tablespoon of juice and pour it into the large bowl. Add the zest, vinegar, olive oil, mustard, 0.25 teaspoons of salt, and 2 pinches of pepper. Then add the chopped escarole, endive, and orange segments. Gently toss and serve.
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