Name: Escarole, Fennel, and Orange Salad
Yield: Makes 8 first-course servings
Ingredients: 2 navel oranges (1 pound total); 2 medium fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise; 1 1/2 tablespoons white-wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

Cooks' notes:

·Orange segments can be cut 2 hours ahead and chilled, covered.
·Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.