Winter Citrus, Escarole, and Endive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians. Ingredients:
6 cups torn escarole |
2 cups thinly sliced belgian endive (about 2 heads) |
1 cup thinly sliced radicchio |
1 cup pink grapefruit sections |
1 cup navel orange sections |
3/4 cup blood orange sections |
1/4 cup minced shallots |
2 tablespoons extra-virgin olive oil |
2 tablespoons orange juice |
1 tablespoon white wine vinegar or champagne vinegar |
1 1/2 teaspoons honey |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup pomegranate arils |
2 tablespoons pistachios, toasted |
Directions:
1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.
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