Escarole and Endive Salad with Sardines and Oranges

Name: Escarole and Endive Salad with Sardines and Oranges
Ingredients: 3 slices whole-grain bread (4 ounces), cut into 3/4-inch cubes; 1 tablespoon plus 2 teaspoons sherry vinegar; 2 teaspoons extra-virgin olive oil; 3 navel oranges, segmented (about 1 cup), juices reserved; Kosher salt and freshly ground pepper; 12 ounces escarole, torn into large pieces; 6 ounces Belgian endive, leaves cut lengthwise into 1/2-inch-wide spears; 5 ounces dried Turkish figs (6 or 7), chopped into 1/2-inch pieces; 6 canned oil-packed sardines (8 ounces, from two 4.2-ounce tins), preferably Spanish (straubs.com), drained and halved lengthwise

Be the first to rate & review!

Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even aid in treating depression.

Martha Stewart Living, January 2010

Tips on Organizing Your Home

These Are the Paint Colors You'll See Everywhere in 2022

39 Make-Ahead Holiday Dishes That Are Perfect for Festive Family Gatherings

Escarole and Endive Salad with Sardines and Oranges

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Escarole and Endive Salad with Sardines and Oranges

Account

More

Escarole and Endive Salad with Sardines and Oranges

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Escarole and Endive Salad with Sardines and Oranges