Frank's Recipes! Escarole Salad with Avocado and Oranges

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Escarole Salad with Avocado and Oranges

At the farmers' market, look for escarole that has a large pale blanched heart. That's the choice part, crisp and mild. The outer, darker leaves can be tough and strong.

For the vinaigrette:
1 large shallot, minced
1 tablespoon champagne vinegar, or more to taste
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper

1 head escarole
2 navel oranges
1 ripe but firm avocado
2 tablespoons chopped Italian parsley

To make the vlnaigrette:
In a small bowl, combine shallot, 1 tablespoon vinegar and the olive oil and whisk well. Season with salt and pepper. Taste and add more vinegar, if desired.

Clean escarole, discarding any battered outer pieces. Wash and drain leaves, tear into bite-sized pieces and dry thoroughly.

Cut a slice off both ends of 1 orange so it will stand upright. Stand orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. With the knife, cut along both sides of each orange segment to free the segment from its membrane. Put orange segments in a small bowl. Repeat with second orange.

Halve and pit the avocado. Use a soup spoon to remove each half from its shell in one piece. Lay cut side down and slice crosswise into 1/4-inch-thick slices. Transfer avocado to a small bowl, season with salt and toss with enough of the vinaigrette to coat slices lightly.

Toss escarole with remaining vinaigrette and 1-1/2 tablespoons parsley. Taste and adjust seasoning. Transfer to a serving bowl, interspersing layers of escarole with some of the avocados and oranges. Arrange the last of the avocados and oranges on top and sprinkle with remaining 1/2 tablespoon parsley.