Ingredients
2 oranges
1/4 cup minced fresh cilantro and 1/4 cup fresh cilantro leaves
1 tablespoon rice vinegar
2 tablespoons vegetable oil
Salt and pepper
5 ounces torn escarole (8 cups)
2 thinly sliced scallions
Preparation
With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.
