Endive and escarole salad with mustard-orange vinaigrette
Experience the perfect blend of crisp, bitter endive and escarole in a zesty mustard-orange vinaigrette. This salad is a pure delight for your taste buds.
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
Instructions:
- Finely shred 1 teaspoon of orange peel from 1 orange and set aside.
- Using a sharp knife, remove the outer skin and white part from oranges. Cut out the segments and place them in a bowl. Extract 1 tablespoon of juice from the membranes into a large bowl. Combine with the reserved orange peel, vinegar, oil, mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, mix well until blended.
- Combine escarole, endive, and orange segments with the vinaigrette and lightly mix together.
Summary:
- Calories: 548 kcal
- Fat: 42 g
- Protein: 5 g
- Carbs: 46 g
- Potassium: 1043 mg
- Magnesium: 63 mg