Escarole is a bitter salad and a perfect complement to the chicken provencal. To enhance the taste of this salad, use balsamic vinegar or a mix of fresh squeezed orange and lemon juice. If you like a sweeter dressing you can add a teaspoon of honey to the citrus juice. Use extra virgin olive oil to enhance the taste of the fennel. Add salt and pepper to your taste.

You can add some herbs to the dressing, such as dill, which is the same family as the fennel. You may also substitute radishes for the red onion, or add red peppers for color. You may also replace the oranges with peaches when in season.

Ingredients

• 1 Lb. escarole washed and cut thin
• 2 to 3 fennel bulbs (also called anise) (depending of the size) washed, and sliced thin
• 3 oranges
• 1 large red onion
• 1 can black pitted olives

Method

Step 1

Wash and cut the salad and fennel around the same size.

Step 2

Peel the zest and the white skin of the oranges. Remove the slices without any skin. Squeeze the skin into a bowl, it has still some juice.

Step 3

Peel the onion, cut it in half lengthwise. Slice it to make half ring shape and separate the half rings.

Step 4

In a salad bowl make the dressing. The ratio is 3 parts oil for one part lemon juice - for 3 Tbsps. of oil use 1 Tbsp. of lemon juice or vinegar.

Step 5

Add the salad and vegetables to the same bowl, but toss only just before serving.