Endive and Escarole Salad with Mustard-Orange Vinaigrette

Ingredients for Endive and Escarole Salad with Mustard-Orange Vinaigrette

• 2 navel oranges

• 2 teaspoons red-wine vinegar

• 45ml extra-virgin olive oil

• 2 teaspoons Dijon mustard

• 1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)

• 4 Belgian endives, leaves separated and halved crosswise

How to make Endive and Escarole Salad with Mustard-Orange Vinaigrette

Grate 1 teaspoon zest from 1 orange and reserve.

Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoons salt, and 1/8 teaspoons pepper until emulsified.

Add escarole, endive, and orange segments to vinaigrette and gently toss.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.