Active Time

　　20 min

　　Total Time

　　20 min

　　A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

　　

Ingredients

Makes 8 servings

　　2 navel oranges

　　2 teaspoons red-wine vinegar

　　3 tablespoons extra-virgin olive oil

　　2 teaspoons Dijon mustard

　　1 medium head escarole, torn into 2- to 3-inch pieces (12 cups)

　　4 Belgian endives, leaves separated and halved crosswise

　　

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.

　　Cooks’ notes:

　　•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.