Food & Cooking Recipes Ingredients Seafood Recipes Escarole and Endive Salad with Sardines and Oranges Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2018 Print Rate It 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. Rate it Print