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
For the vinaigrette
- 1/2 teaspoon finely grated orange zest (use microplane grater)
- 2 tablespoons sherry wine vinegar
- 2 tablespoons fresh orange juice
- 1 tablespoon fig molasses or maple syrup
- 7 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- freshly ground pepper to taste
For the salad
- 2 small escaroles – thoroughly rinsed, spun dry, though stems discarded and leaves torn in 2” pieces
- 2 Belgium endives – leaves separated and left whole
- 1 small radicchio – leaves separated and left whole
- 2 Valencia oranges – peeled to the flesh and cut crosswise in 1/4” slices
- 1/4 cup blanched almonds
- Step 1: To make the vinaigrette, place all ingredients in a small bowl and whisk until well blended. Set aside.
- 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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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.