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Burnt Orange & Escarole Salad

  • 25 m
  • 45 m
Lia Huber
“The oranges in this healthy salad recipe are caramelized in honey and not actually “burnt.” The result is a citrus flavor that's more complex than just slicing the fruit onto your greens. Serve with roasted chicken, turkey or ham.”


    • 2 sprigs fresh rosemary
    • ¼ cup honey
    • ⅓ cup extra-virgin olive oil
    • 3 tablespoons cider vinegar
    • 2 tablespoons fresh orange juice
    • 2 tablespoons minced shallot
    • ½ teaspoon fine sea salt
    • 3 medium oranges, peeled and cut crosswise into 4 thick slices
    • 16 cups torn escarole (about 2 heads)
    • ⅓ cup slivered almonds, toasted


  • 1 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.
  • 2 Meanwhile, whisk oil, vinegar, orange juice, shallot and salt in a large bowl until combined.
  • 3 Strain the rosemary from the honey and pour the honey into a large cast-iron or nonstick skillet. Bring to a boil over medium-high heat. Add orange slices and cook until they just start to brown, about 3 minutes. Carefully turn the slices over and cook for another 3 minutes. Remove the orange slices to a plate. Whisk the honey and juice from the pan into the dressing in the large bowl.
  • 4 Add escarole to the dressing and toss well to coat. Serve the salad topped with the oranges and sprinkled with almonds.
  • Make Ahead Tip: Prepare through Step 3; refrigerate oranges and dressing separately for up to 1 day. Let stand at room temperature for 30 minutes before finishing the salad.
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