Escarole and Citrus Salad with Gorgonzola and Basil
Mike Smith / TODAY
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Rating:
3.6363637 (11 rated)
Servings:
2

This spectacular salad is bursting with fresh citrus flavor. It's easy to assemble and perfect for brightening up a meal during the cold winter months.

Ingredients

  • Dressing

    • 1/4 cup white balsamic vinegar
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon salt
    • 3 ounces extra virgin olive oil
    • 1 lemon, zested
  • Salad

    • 2 cup escarole heart, cut into 1½ inch pieces, washed and spun dry
    • 1 cup assorted winter chicories
    • 6 tablespoons dressing
    • 12 Satsuma mandarin segments, cut in half
    • 1 blood orange, peeled, sliced into 1/4-inch thick rounds and then quartered
    • 8 oroblanco grapefruit segments, cut in half
    • 1 Cara Cara orange, peeled, sliced into 1/4-inch thick rounds and then quartered
    • 2 ounces Gorgonzola dolce, at room temperature
    • Olive oil
    • Sea salt
    • Freshly ground black pepper
    • Small basil leaves
    • Freeze dried orange peel, finely ground

Preparation

For the dressing:

Combine all ingredients in a mason jar and mix. Shake well before each use.

For the salad:

Arrange ingredients in even layers on 2 plates in the order listed.

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