How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Escarole, Fennel, And Orange Salad?

You need 7 ingredients. The key ingredients include: 2 navel oranges (1 lb total), 2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total), 1 1/2 tablespoons white wine vinegar, 1/2 teaspoon salt, and more.

Is Escarole, Fennel, And Orange Salad suitable as salads?

Yes, Escarole, Fennel, And Orange Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Escarole, Fennel, And Orange Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escarole, Fennel, And Orange Salad Recipe

Name: Escarole, Fennel, And Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 navel oranges (1 lb total); 2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total); 1 1/2 tablespoons white wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

Fresh, crisp and full of flavor — this Escarole, Fennel, And Orange Salad is a must-try. Made with oranges, fennel bulbs, white wine vinegar and salt. E…

This Escarole, Fennel, And Orange Salad relies on simple, everyday ingredients such as navel oranges (1 lb total), white wine vinegar, salt and black pepper. It comes together quickly and makes 4 servings, at about 157 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 navel oranges (1 lb total)
2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

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Quick Info

Servings
4 servings
Calories
157 kcal
Category
Salads

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