At the farmers' market, look for escarole that has a large pale blanched heart. That's the choice part, crisp and mild. The outer, darker leaves can be tough and strong.
For the vinaigrette:1 large shallot, minced
1 tablespoon champagne vinegar, or more to taste
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper1 head escarole
2 navel oranges
1 ripe but firm avocado
2 tablespoons chopped Italian parsley
To make the vlnaigrette: In a small bowl, combine shallot, 1 tablespoon vinegar and the olive oil and whisk well. Season with salt and pepper. Taste and add more vinegar, if desired.
Clean escarole, discarding any battered outer pieces. Wash and drain leaves, tear into bite-sized pieces and dry thoroughly.
Cut a slice off both ends of 1 orange so it will stand upright. Stand orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. with the knife, cut along both sides of each orange segment to free the segment from its membrane. Put orange segments in a small bowl. Repeat with second orange.
Halve and pit the avocado. Use a soup spoon to remove each half from its shell in one piece. Lay cut side down and slice crosswise into 1/4-inch-thick slices. Transfer avocado to a small bowl, season with salt and toss with enough of the vinaigrette to coat slices lightly.
Toss escarole with remaining vinaigrette and 1-1/2 tablespoons parsley. Taste and adjust seasoning. Transfer to a serving bowl, interspersing layers of escarole with some of the avocados and oranges. Arrange the last of the avocados and oranges on top and sprinkle with remaining 1/2 tablespoon parsley.
Fresh From the Farmers' Market
by Janet Fletcher
1997; $19.95 paperback
Recipes and photos reprinted by permission.
Copyright © 1998—the electronic Gourmet Guide, Inc. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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