Serves 4 to 6


This salad is great as an appetizer, a refreshing end-of-the-meal salad, or as an accompaniment to boiled or grilled meats. Use the inner hearts of escarole here and save the tougher outer leaves for braising or soups. This salad is especially beautiful when made with blood oranges in season, but any large, juicy orange will do.


  • 4 large navel oranges
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh Italian parsley
  • ½ small red onion, thinly sliced
  • 2 inner hearts of escarole, chopped (about 8 loosely packed cups)


With a sharp, thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit.

Cut out the segments, leaving the membrane behind. Squeeze the juices from the peels and membrane into a large bowl, you should have about ⅓ cup juice. Whisk the olive oil into the juice and season with salt and pepper. Whisk in the parsley.

Add the orange segments, red onion and escarole to the bowl. Toss well and serve immediately.