Escarole And Endive Salad With Sardines And Oranges Recipes

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

Endive and Escarole Salad with Mustard-Orange Vinaigrette image

Provided by Paul Grimes

Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 navel oranges
2 teaspoons red-wine vinegar
3 tablespoons 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

Steps:

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 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Add escarole, endive, and orange segments to vinaigrette and gently toss.

ESCAROLE AND ENDIVE SALAD WITH SARDINES AND ORANGES

Escarole and Endive Salad with Sardines and Oranges image

Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even aid in treating depression.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

3 slices whole-grain bread (4 ounces), cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil
3 navel oranges, segmented (about 1 cup), juices reserved
Kosher salt and freshly ground pepper
12 ounces escarole, torn into large pieces
6 ounces Belgian endive, leaves cut lengthwise into 1/2-inch-wide spears
5 ounces dried Turkish figs (6 or 7), chopped into 1/2-inch pieces
6 canned oil-packed sardines (8 ounces, from two 4.2-ounce tins), preferably Spanish (straubs.com), drained and halved lengthwise

Steps:

Preheat oven to 375 degrees. Toast bread cubes on a baking sheet, tossing halfway through, for 15 minutes. Whisk together vinegar, oil, 2 tablespoons reserved orange juice, and 1 teaspoon salt. Season with pepper. Toss together escarole, endive, figs, and orange segments in a large bowl. Add the dressing and toasted bread, and toss. Serve topped with sardine halves.

Nutrition Facts : Calories 236 g, Cholesterol 54 g, Fiber 7 g, Protein 14 g, SaturatedFat 1 g, Sodium 500 g

ESCAROLE-AND-ORANGE SALAD

Escarole-and-Orange Salad image

This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 oranges
1/4 cup minced fresh cilantro and 1/4 cup fresh cilantro leaves
1 tablespoon rice vinegar
2 tablespoons vegetable oil
Salt and pepper
5 ounces torn escarole (8 cups)
2 thinly sliced scallions

Steps:

With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.

Nutrition Facts : Calories 106 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ENDIVE, ORANGE AND ROQUEFORT SALAD

Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

Steps:

In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ESCAROLE, FENNEL, AND ORANGE SALAD

Escarole, Fennel, and Orange Salad image

Make and share this Escarole, Fennel, and Orange Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 7

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)

Steps:

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.
Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
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.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

Nutrition Facts : Calories 233.8, Fat 14.4, SaturatedFat 2, Sodium 409, Carbohydrate 26, Fiber 13.2, Sugar 6.6, Protein 5.3

ESCAROLE, FENNEL, AND ORANGE SALAD

Escarole, Fennel, and Orange Salad image

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Low/No Sugar Orange Fennel Healthy Vegan Escarole Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 7

Ingredients

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

Steps:

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
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.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

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