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.