Escarole Salad with Oranges
Prep Time: 10 min
Cook Time: N/A
Total Time: 10 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
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