Escarole Fennel And Orange Salad Recipes

ESCAROLE-AND-ORANGE SALAD

Escarole-and-Orange Salad image

This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 oranges
1/4 cup minced fresh cilantro and 1/4 cup fresh cilantro leaves
1 tablespoon rice vinegar
2 tablespoons vegetable oil
Salt and pepper
5 ounces torn escarole (8 cups)
2 thinly sliced scallions

Steps:

With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.

Nutrition Facts : Calories 106 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ESCAROLE AND ENDIVE SALAD WITH SARDINES AND ORANGES

Escarole and Endive Salad with Sardines and Oranges image

Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even aid in treating depression.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

3 slices whole-grain bread (4 ounces), cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil
3 navel oranges, segmented (about 1 cup), juices reserved
Kosher salt and freshly ground pepper
12 ounces escarole, torn into large pieces
6 ounces Belgian endive, leaves cut lengthwise into 1/2-inch-wide spears
5 ounces dried Turkish figs (6 or 7), chopped into 1/2-inch pieces
6 canned oil-packed sardines (8 ounces, from two 4.2-ounce tins), preferably Spanish (straubs.com), drained and halved lengthwise

Steps:

Preheat oven to 375 degrees. Toast bread cubes on a baking sheet, tossing halfway through, for 15 minutes. Whisk together vinegar, oil, 2 tablespoons reserved orange juice, and 1 teaspoon salt. Season with pepper. Toss together escarole, endive, figs, and orange segments in a large bowl. Add the dressing and toasted bread, and toss. Serve topped with sardine halves.

Nutrition Facts : Calories 236 g, Cholesterol 54 g, Fiber 7 g, Protein 14 g, SaturatedFat 1 g, Sodium 500 g

FENNEL, FRISéE, AND ESCAROLE SALAD

Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories Salad Side Vegetarian Quick & Easy Dinner Parmesan Fennel Family Reunion Healthy Raw Escarole Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Steps:

Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
Meanwhile, toss together greens and fennel in a salad bowl.
Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE

Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Four 6-ounce skin-on salmon filets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 small heads escarole, halved lengthwise
Freshly squeezed lemon juice
1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds
1/2 small red onion, thinly sliced on a mandolin
1 navel orange, peeled, pith removed and cut into segments

Steps:

Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 282 milligrams, Carbohydrate 18 grams, Fiber 11 grams, Protein 38 grams, Sugar 4 grams

ESCAROLE, FENNEL, AND ORANGE SALAD

Escarole, Fennel, and Orange Salad image

Categories Salad Fruit Side No-Cook Vegetarian Quick & Easy Low/No Sugar Orange Fennel Healthy Vegan Escarole Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 7

Ingredients

2 navel oranges (1 pound total)
2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise
1 1/2 tablespoons white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

Steps:

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

ESCAROLE, FENNEL, AND ORANGE SALAD

Escarole, Fennel, and Orange Salad image

Make and share this Escarole, Fennel, and Orange Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

2 navel oranges (1 lb total)
2 medium fennel bulbs, stalks discarded and bulbs halved lengthwise (sometimes called anise, 1 3/4 lb total)
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 heads escarole, dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces (2 lb total)

Steps:

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife.
Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

Nutrition Facts : Calories 233.8, Fat 14.4, SaturatedFat 2, Sodium 409, Carbohydrate 26, Fiber 13.2, Sugar 6.6, Protein 5.3

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