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Endive and Escarole Salad with Mustard-Orange Vinaigrette

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Endive and Escarole Salad with Mustard-Orange VinaigretteRoland Bello

A salad of oranges and slightly bitter endive and escarole rounds out the buffet of fried latkes and rich toppings.

Cooks’ notes:

•Escarole can be washed and dried 1 day ahead and chilled, layered between paper towels in a sealable bag.
•Orange segments can be cut and vinaigrette can be made 1 day ahead and chilled separately. Whisk vinaigrette before using.

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