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