Escarole, Fennel, And Orange Salad

1. 1

   Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.

2. 2

   Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.

3. 3

   Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.

4. 4

   Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.

5. 5

   Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.