Escarole and Orange Salad with Green Olive Vinaigrette

Name: Escarole and Orange Salad with Green Olive Vinaigrette
Yield: Serves 4 to 6
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

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Appears in Cook's Illustrated January/February 2000

SERVES4 to 6

TIME20 minutes

Escarole and Orange Salad with Green Olive Vinaigrette

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 ...

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