I mentioned latkes in a post yesterday, which reminded me of this salad. At some point, I’ll go more in-depth on my (short) journey with latkes, but for now, lets talk about healthy food.
I served this salad at a dinner party featuring latkes, in the hopes that the leafy greens and the citrus would counteract the massive amount of fried food that would fill the table. This was my first experience “cooking” with endives. Endives, in my world, frequently appear with some sort of cream cheese / goat cheese / bleu cheese and bacon concoction at parties. Clearly, they’re used to playing a supporting role, at best. But in this salad, they share center stage with the oranges.
The bitter leaves and the citrus really do come together well. They definitely did their job of cutting through the grease of the latkes. A great-tasting winter salad, I suggest making this a staple for any meal that might bring about guilt.
Serving double bacon cheeseburgers? Add the Endive and Escarole Salad!
Serving a tray full of sauerkraut balls? They taste great with the Endive and Escarole Salad!
Bringing home a bucket of KFC? Please, for the love of all things good, throw together the Endive and Escarole Salad!
Endive and Escarole Salad
From Gourmet 2008, via Epicurious
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
1. Grate 1 teaspoon zest from 1 orange and reserve.
2. Cut peel, including white pith, from oranges with a sharp 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.
3. Add escarole, endive, and orange segments to vinaigrette and gently toss.