Endive and Escarole Salad with Mustard-Orange Vinaigrette

Recipe: epicurious.com

It turns out that endives contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium, and B1, B2, C, K and P vitamins.

Endive stimulates appetite, are a light laxative, are known from ancient times to possess health benefits.  and are ideal for weight loss, are 95 percent water and contain only 7.5 calories
per cup.

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Ingredients:

2 navel oranges

2 teaspoons red-wine vinegar

3 tablespoons extra-virgin olive oil

2 teaspoonsDijonmustard

1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)

4 Belgian endives, leaves separated and halved crosswise
Preparation:

Grate 1 teaspoon zest from 1 orange and reserve.

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.

Add escarole, endive, and orange segments to vinaigrette and gently toss.

Cooks’ notes: •Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
•Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.
California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

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