Escarole, Blood Orange, and Walnut Salad
Martha Stewart Living, December 2008
- 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.
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