Escarole and Mandarin Salad with Rosemary Balsamic Vinaigrette Recipe

When people tell us they don't believe in winter salads, we tell them to check out this recipe made with under-appreciated escarole, an abundance of citrus, and an eat-it-off-the-spoon good citrus honey rosemary dressing.

5 from 2 votes

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Prep Time 5

Cook Time 15

Resting Time 30

Total Time 50

Course Salad, Sauces, Side

Cuisine American

Diet Gluten Free, Vegetarian

Servings servings

Calories 162 kcal

Equipment

Small Saucepan With Lid
Silicone Spatula
Liquid Measuring Cups
Wooden Salad Bowl

Ingredients

For The Rosemary Balsamic Vinaigrette:

2 sprigs fresh rosemary
3 tablespoons honey
1/4 cup extra-virgin olive oil
3 tablespoons freshly-squeezed orange juice
1/3 cup balsamic or sherry vinegar
kosher salt
Freshly ground black pepper

For The Escarole Salad:

8 mandarin oranges halved
Pinch granulated sugar
2 heads escarole lettuce or butter lettuce, torn into bite-sized pieces
1 handful toasted sliced almonds for garnish

Instructions

Make The Rosemary Balsamic Vinaigrette: Coarsely crush or chop rosemary and place in a small saucepan. Add honey and bring to a boil over medium heat. Remove from heat and let steep for 30 minutes. Meanwhile, whisk olive oil, vinegar, orange juice, and salt in a large bowl until combined.
Discard the rosemary and add the honey to the olive oil mixture, whisk to combine, then season to taste with salt and pepper.
TIP: Dressing can be made up to 4 days ahead of time.
Broil The Mandarins Meanwhile, heat the oven to broil and arrange a rack 6 inches from the broiler. Place the halved mandarins on a parchment-lined rimmed sheet and top with a sprinkle of sugar (this isn't to make them sweeter but to help them brown).
Place mandarins under the broiler and, watching carefully, broil until blistered and browned.
Serve The Salad: To serve, add the escarole to the dressing and toss well to coat. Serve the salad topped with oranges and sprinkled with almonds. Have your guests squeeze the mandarins over the top of their salad or eat the fruit from the skin directly.

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Nutrition

Serving: 1 servingCalories: 162kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 29mgPotassium: 529mgFiber: 5gSugar: 18gVitamin A: 3051IUVitamin C: 34mgCalcium: 96mgIron: 1mg

Keyword Escarole Salad, Winter Salad