Escarole and Orange Salad with Green Olive Vinaigrette
By America's Test KitchenPublished on February 27, 2012
Time
20 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons sherry vinegar ½ cup chopped green olives 3 medium shallots, minced (about ¼ cup)1 medium clove garlic, minced1 teaspoon grated orange zest ⅓ cup olive oil Salt and ground black pepper 1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed)2 large oranges, segmented½ cup slivered almonds, toasted in small dry skillet over medium heat until golden, about 7 minutes
Before You Begin
In this salad, when arranging the orange segments on the greens, leave behind any juice that is released; it will dilute the dressing.
Instructions
- Whisk vinegar, olives, shallots, garlic, and orange zest in large bowl; whisk in oil. Season to taste with salt and pepper. Add greens; toss to coat.
- Divide dressed greens among individual plates, arrange a portion of orange segments on greens, and sprinkle with almonds. Serve immediately.
Time
20 minutesYield
Serves 4 to 6Ingredients
2 tablespoons sherry vinegar
½ cup chopped green olives
3 medium shallots, minced (about ¼ cup)
1 medium clove garlic, minced
1 teaspoon grated orange zest
⅓ cup olive oil
Salt and ground black pepper
1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed)
2 large oranges, segmented
½ cup slivered almonds, toasted in small dry skillet over medium heat until golden, about 7 minutes
Test Kitchen Techniques
Ingredients
2 tablespoons sherry vinegar
½ cup chopped green olives
3 medium shallots, minced (about ¼ cup)
1 medium clove garlic, minced
1 teaspoon grated orange zest
⅓ cup olive oil
Salt and ground black pepper
1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed)
2 large oranges, segmented
½ cup slivered almonds, toasted in small dry skillet over medium heat until golden, about 7 minutes
Test Kitchen Techniques
Ingredients
2 tablespoons sherry vinegar
½ cup chopped green olives
3 medium shallots, minced (about ¼ cup)
1 medium clove garlic, minced
1 teaspoon grated orange zest
⅓ cup olive oil
Salt and ground black pepper
1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed)
2 large oranges, segmented
½ cup slivered almonds, toasted in small dry skillet over medium heat until golden, about 7 minutes
Test Kitchen Techniques
Why This Recipe Works
Most orange salad recipes simply don't have enough orange flavor. We found two tricks that solve this problem: using orange zest to improve the orange flavor of the vinaigrette and cutting the oranges into sections, so they are more evenly and abundantly distributed throughout the salad.
Before You Begin
In this salad, when arranging the orange segments on the greens, leave behind any juice that is released; it will dilute the dressing.
Instructions
- Whisk vinegar, olives, shallots, garlic, and orange zest in large bowl; whisk in oil. Season to taste with salt and pepper. Add greens; toss to coat.
- Divide dressed greens among individual plates, arrange a portion of orange segments on greens, and sprinkle with almonds. Serve immediately.
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