A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.
•Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
•Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Grate 1 teaspoon zest from 1 orange and reserve.
Step 2
Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
Step 3
Add escarole, endive, and orange segments to vinaigrette and gently toss.
