Escarole and Orange Salad with Green Olive Vinaigrette | America's Test Kitchen

Name: Escarole and Orange Salad with Green Olive Vinaigrette | America's Test Kitchen
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 and 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

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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 and 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