Escarole and endive salad with Valencia oranges and fig molasses vinaigrette

November 28, 2010

 Escarole and endive salad with Valencia oranges and fig molasses vinaigrette

In our household, a salad is always on the menu: no matter what the season or the occasion!

Here’s a lovely, crunchy, bitter-yet-refreshing salad that’s the perfect antidote to winter’s richer fare.

I created this salad as part of a feature for the 2010 holiday issue of Rockland Magazine devoted to creating a gorgeous spread for a Hanukkah party. But I would serve this salad any day of the week, whether for a casual dinner or a more sophisticated dinner party.

To read the Rockland Magazine Hanukkah feature and for all the recipes click on Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party

Escarole and Endive Salad with Valencia Oranges and Fig Molasses Vinaigrette

serves 8

For the vinaigrette

  1. 1/2 teaspoon finely grated orange zest (use microplane grater)
  2. 2 tablespoons sherry wine vinegar
  3. 2 tablespoons fresh orange juice
  4. 1 tablespoon fig molasses or maple syrup
  5. 7 tablespoons extra virgin olive oil
  6. 1/4 teaspoon sea salt
  7. freshly ground pepper to taste

For the salad

  1. 2 small escaroles – thoroughly rinsed, spun dry, though stems discarded and leaves torn in 2” pieces
  2. 2 Belgium endives – leaves separated and left whole
  3. 1 small radicchio – leaves separated and left whole
  4. 2 Valencia oranges – peeled to the flesh and cut crosswise in 1/4” slices
  5. 1/4 cup blanched almonds

  1. Step 1: To make the vinaigrette, place all ingredients in a small bowl and whisk until well blended. Set aside.
  2. Step 2: In a large bowl toss the escarole with half the vinaigrette. Arrange the endive and radicchio leaves around the edges of a large serving platter. Place the escarole leaves in the center. Arrange the orange slices in a daisy pattern on top of the escarole leaves, in the center, overlapping them. Top with the blanched almonds. Drizzle the whole salad with the balance of the vinaigrette. Finish with freshly ground black pepper. Serve immediately.

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If you love citrus fruits in your salad as much as I do, you might also enjoy this irresistibly delicious and refreshing Arugula salad with fennel, blood oranges, clementines and olive vinaigrette.

© 2010 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

Donna Ford December 7, 2011 at 11:16 pm

Absolutely beautiful! Healthy and delicious! I’ll enjoy reading your feature in the Rockland Magazine. Thank you!

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