Escarole and Endive Salad with Sardines and Oranges

escarole endive salad with sardines
Photo: Yunhee Kim

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.


  • 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 (, drained and halved lengthwise


  1. 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.

Related Articles