Escarole, Blood Orange, and Walnut Salad
- 1 large blood orange
- 1 medium head escarole, outer leaves discarded, remaining leaves torn into 1 1/2-inch pieces (about 10 cups)
- 2 celery stalks, cut 1/4 inch thick diagonally
- 1/2 cup celery leaves, preferably tender inner leaves
- 1/3 cup walnut halves, coarsely chopped
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons champagne vinegar
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl. (You should have about 2 tablespoons juice.) Discard membranes.
Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately.