Food & Cooking Recipes Ingredients Seafood Recipes Escarole and Endive Salad with Sardines and Oranges By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 22, 2018 Print Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 6 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. Ingredients 3 slices whole-grain bread (4 ounces), cut into ¾-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 ½-inch-wide spears 5 ounces dried Turkish figs (6 or 7), chopped into ½-inch pieces 6 canned oil-packed sardines (8 ounces, from two 4.2-ounce tins), preferably Spanish (straubs.com), drained and halved lengthwise Directions Preheat oven to 375 degrees. Toast bread cubes on a baking sheet, tossing halfway through, for 15 minutes. Whisk together vinegar, oil, 2 tablespoons reserved orange juice, and 1 teaspoon salt. Season with pepper. Toss together escarole, endive, figs, and orange segments in a large bowl. Add the dressing and toasted bread, and toss. Serve topped with sardine halves. Print