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Escarole and Citrus Salad with Gorgonzola and Basil

SERVINGS
2
RATE THIS RECIPE
(11)
Jean-Georges Vongerichten's escarole salad
Jean-Georges Vongerichten's escarole saladMike Smith / TODAY
SERVINGS
2
RATE THIS RECIPE
(11)

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
  • Chef notes

    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.

    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.