Escarole Salad with Oranges

Prep Time: 10 min
Cook Time: N/A
Total Time: 10 min
Servings: 4
  • 1 English cucumber, peeled and thinly sliced into rounds
  • 1 small fennel bulb, thinly sliced
  • 6 large escarole leaves, torn into small pieces
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • Fine sea salt
  • 2 grapefruits, peeled and segmented
  • 1 blood or navel orange, peeled and segmented
    • In salad bowl, combine cucumber, fennel, escarole, olive oil, and salt to taste; toss well. Add grapefruit and orange segments; toss gently. Serve immediately.

       

      Recipe provided by Chef Mary Ann Esposito

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    Categories

    Lunch

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Extra Virgin

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