Escarole and Orange Salad with Green Olive Vinaigrette

Name: Escarole and Orange Salad with Green Olive Vinaigrette
Total time: 20 min
Ingredients: 2 tablespoons sherry vinegar; 1/2 cup chopped green olives; 3 medium shallots, minced (about 1/4 cup); 1 medium clove garlic, minced; 1 teaspoon grated orange zest; 1/3 cup olive oil; Salt; ground black pepper; 1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed); 2 large oranges, segmented; 1/2 cup slivered almonds, toasted in small dry skillet over medium heat until golden, about 7 minutes

www.americastestkitchen.com

Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

Keywords

Side Dishes
Fruit
Quick
Vegetables
Salads

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Chef's knife
Cutting board
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Ingredients

2 tablespoons sherry vinegar
1/2 cup chopped green olives
3 medium shallots, minced (about 1/4 cup)
1 medium clove garlic, minced
1 teaspoon grated orange zest
1/3 cup olive oil
Salt
ground black pepper
1 large head escarole, washed, dried and stemmed (about 9 cups lightly packed)
2 large oranges, segmented
1/2 cup slivered almonds, toasted in small dry skillet over medium heat until golden, about 7 minutes