Endive and Escarole Salad with Mustard-Orange Vinaigrette
Endive and Escarole Salad with Mustard-Orange Vinaigrette is a flavorful French French Receipes dish prepared with quality ingredients. Grate 1 teaspoon zest from 1 orange and reserve.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrate 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.