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Escarole-and-Orange Salad

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

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 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


  1. 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.

Cook's Notes

This salad is good with grilled salmon, shrimp, pan-seared tofu

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