This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.
With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.
This salad is good with grilled salmon, shrimp, pan-seared tofu