·Orange segments can be cut 2 hours ahead and chilled, covered.
·Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
Recipe information
Yield
Makes 8 first-course servings
Ingredients
Preparation
Step 1
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.
Step 2
Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
Step 3
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.
Step 4
Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.
