Why this recipe works this escarole salad especially brightens up a winter table, but it’s delicious anytime. Surprisingly, citrus fruits have a natural affinity for olive oil, salt, and pepper, and oranges treated this way on top of sturdy chicory is a traditional Sicilian preparation. The green olives add a briny, meaty element. For an escarole and oranges salad that boasts lots of citrusy flavor, we used orange zest to boost the vinaigrette and we cut the oranges into sections instead of larger rounds, so they were more evenly and abundantly distributed throughout the salad. That said, when arranging the orange segments on the escarole, leave behind any juice that is released; it will dilute the dressing.
SERVES: 4 to 6
TOTAL TIME: 15 minutes
INGREDIENTS:
- ½ cup chopped brine-cured green olives
- ⅓ cup extra-virgin olive oil
- 3 shallots, minced
- 2 tablespoons sherry vinegar
- 1 garlic clove, minced
- 2 oranges (1 zested to yield 1 teaspoon)
- Salt and pepper
- 1 head escarole (1 pound), trimmed and chopped
- ½ cup slivered almonds, toasted
INSTRUCTIONS:
- Whisk olives, oil, shallots, vinegar, garlic, and orange zest in large bowl until combined. Add escarole and toss to coat. Season with salt and pepper to taste.
- Cut away peel and pith from oranges. Holding knife over separate bowl, use paring knife to slice between membranes to release segments. Divide dressed greens among individual serving plates, top with orange segments, and sprinkle with almonds. Serve.
