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 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

By

Martha Stewart Editors

Updated on March 22, 2018

escarole endive salad with sardines — 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.