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Escarole Salad with Avocado and Oranges

1 large shallot, minced
1 tablespoon champagne vinegar, or more to taste
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper

1 head escarole
2 navel oranges
1 ripe but firm avocado
2 tablespoons chopped Italian parsley

In a small bowl, combine shallot, 1 tablespoon vinegar and the
olive oil and whisk well. Season with salt and pepper. Taste and
add more vinegar, if desired.

Clean escarole, discarding any battered outer pieces. Wash and
drain leaves, tear into bite-sized pieces and dry thoroughly.

Cut a slice off both ends of 1 orange so it will stand upright.
Stand orange on a cutting surface and, using a sharp knife, remove
all the peel and white pith by slicing from top to bottom all the
way around the orange, following the contour of the fruit. With
the knife, cut along both sides of each orange segment to free the
segment from its membrane. Put orange segments in a small bowl.
Repeat with second orange.

Halve and pit the avocado. Use a soup spoon to remove each half
from its shell in one piece. Lay cut side down and slice crosswise
into 1/4-inch-thick slices. Transfer avocado to a small bowl, season
with salt and toss with enough of the vinaigrette to coat slices

Toss escarole with remaining vinaigrette and 1-1/2 tablespoons
parsley. Taste and adjust seasoning. Transfer to a serving bowl,
interspersing layers of escarole with some of the avocados and
oranges. Arrange the last of the avocados and oranges on top and
sprinkle with remaining 1/2 tablespoon parsley.


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