Escarole Citrus Salad with Meyer Lemon Vinaigrette
This winter escarole citrus salad is officially the star salad of the season! Featuring a variety of bright citrus like grapefruit, tangerine, and blood orange, fennel, radish, and creamy avocado. Lightly dressed with a robust and rich extra virgin olive oil Meyer lemon vinaigrette.
Course: Lunch, Salad, Side Dish
Author: Abra Pappa, MS, CNS, LDN
1headescarolewashed and torn into bite size pieces
Add all ingredients to OXO Salad Dressing Shaker and shake vigorously.
Segment Citrus: Begin by slicing a little off of the top and bottom of the citrus fruit. Trim away the skin and the pith, by starting at the top of the fruit and slicing downward following the curve of the fruit. Once all of the skin and pith is removed you can either slice into rounds or segment. To segment: use a paring knife, slip the knife between one of the segments and the connective membrane, cut until you reach the middle of the fruit, scoop the segment out and continue until all segments are released from the connective membrane.
Arrange escarole on a platter. Top with citrus, fennel, radish, and avocado slices. Drizzle with Meyer Lemon Vinaigrette and scatter the top with chopped chives.
You can use any citrus that you love in this recipe. Grapefruit, blood orange, and tangerine are my favorites, but a simple orange would also be lovely.