Endive and Escarole Salad with Mustard-Orange Vinaigrette

Name: Endive and Escarole Salad with Mustard-Orange Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 4 Belgian endives, leaves separated and halved crosswise; 2 teaspoons Dijon mustard; 3 liters medium head escarole, torn into 2- to 3-inch pieces; 2 navel oranges; 3 Tbsps extra-virgin olive oil; 2 teaspoons red-wine vinegar

Endive and Escarole Salad with Mustard-Orange Vinaigrette might be just the side dish you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 82 calories, 2g of protein, and 6g of fat per serving. This recipe serves 8. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 20 minutes. If you have belgian endives, dijon mustard, red-wine vinegar, and a few other ingredients on hand, you can make it.

Instructions

Grate 1 teaspoon zest from 1 orange and reserve.

Ingredients you will need

Orange

Cut peel, including white pith, from oranges with a sharp knife.

Ingredients you will need

Orange

Equipment you will use

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.

Ingredients you will need

Mustard

Vinegar

Pepper

Juice

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Orange Slices

Vinaigrette

Endive

•Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag. •Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately.

Ingredients you will need

Orange Slices

Vinaigrette

Escarole

Equipment you will use

Paper Towels