Ingredients

Makes 8 first-course servings

　　2 navel oranges (1 pound total)

　　2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise

　　1 1/2 tablespoons white-wine vinegar

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup olive oil

　　2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

　　

Step 1

Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.

　　

Step 2

Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.

　　

Step 3

Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.

　　

Step 4

Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

　　Cooks' notes:

　　·Orange segments can be cut 2 hours ahead and chilled, covered.

　　·Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.