Escarole, Fennel and Blood Orange Salad

This is a refreshing salad with a bit of a twist.

  • 2 Blood oranges
  • 2 medium fennel, stalks discarded and bulbs halved lengthwise
  • 1  1/2 tbsp. white wine vinegar
  • pinch of salt
  • small pinch of pepper
  • 1/4 cup good quality olive oil
  • 2 heads escarole (dark leaves discarded),  pale yellow and green leaves torn into bite sized pieces

Grate finely enough zest from one orange to measure 1 tbsp.
Cut and peel skins from both oranges and separate the membranes from the orange segments. Cut the segments in half (1/2 inch pieces)

Cut out and discard the core of the fennel bulbs and cut crosswise into thin slices.

Whisk together the vinegar, all the zest, salt and pepper into a small bowl and add the oil in a steady stream, whisking until well combined.

Toss the escarole, fennel and blood orange segments in a bowl and combine the dressing well.

Serve with a great bread, glass of wine….ta da awesome time.



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