Green Salad with Oranges and Pistachios
By Jeremy SauerPublished on February 5, 2014
Time
25 minutes
Yield
Serves 4 to 6
Ingredients
2 oranges 2 tablespoons cider vinegar 1 tablespoon honey Salt and pepper ½ teaspoon ground cumin ¼ cup extra-virgin olive oil 8 ounces (8 cups) mesclun ½ cup thinly sliced red onion ⅓ cup shelled pistachios, toasted and chopped
Before You Begin
Use large oranges to ensure that you have enough juice for the dressing.
Instructions
- Grate 2 teaspoons zest from 1 orange; set aside. Cut away peel and pith from oranges. Holding fruit over large bowl, use paring knife to slice between membranes to release segments. Cut segments crosswise into 1/2-inch pieces and transfer to double layer of paper towels to drain. Squeeze membranes over bowl to release juice.
- Pour off all but 2 tablespoons juice from bowl (reserve excess juice for another use). Add vinegar, honey, 3/4 teaspoon salt, 1/2 teaspoon pepper, cumin, and reserved orange zest and whisk to combine. Whisking constantly, slowly drizzle in oil until incorporated. Add mesclun, onion, pistachios, and orange segments and toss to combine. Season with salt and pepper to taste. Serve.
Time
25 minutesYield
Serves 4 to 6Ingredients
2 oranges
2 tablespoons cider vinegar
1 tablespoon honey
Salt and pepper
½ teaspoon ground cumin
¼ cup extra-virgin olive oil
8 ounces (8 cups) mesclun
½ cup thinly sliced red onion
⅓ cup shelled pistachios, toasted and chopped
Ingredients
2 oranges
2 tablespoons cider vinegar
1 tablespoon honey
Salt and pepper
½ teaspoon ground cumin
¼ cup extra-virgin olive oil
8 ounces (8 cups) mesclun
½ cup thinly sliced red onion
⅓ cup shelled pistachios, toasted and chopped
Ingredients
2 oranges
2 tablespoons cider vinegar
1 tablespoon honey
Salt and pepper
½ teaspoon ground cumin
¼ cup extra-virgin olive oil
8 ounces (8 cups) mesclun
½ cup thinly sliced red onion
⅓ cup shelled pistachios, toasted and chopped
Why This Recipe Works
Store-bought mesclun mix is convenient for a quick salad, and with a few additional ingredients, we turn it into a spectacular side. Orange segments add sweetness to the salad, and we use the juice and zest of the orange to make a tangy vinaigrette laced with cumin and honey. Thinly sliced onion offsets the sweetness of the dressing, and toasted pistachios add crunch.
Before You Begin
Use large oranges to ensure that you have enough juice for the dressing.
Instructions
- Grate 2 teaspoons zest from 1 orange; set aside. Cut away peel and pith from oranges. Holding fruit over large bowl, use paring knife to slice between membranes to release segments. Cut segments crosswise into 1/2-inch pieces and transfer to double layer of paper towels to drain. Squeeze membranes over bowl to release juice.
- Pour off all but 2 tablespoons juice from bowl (reserve excess juice for another use). Add vinegar, honey, 3/4 teaspoon salt, 1/2 teaspoon pepper, cumin, and reserved orange zest and whisk to combine. Whisking constantly, slowly drizzle in oil until incorporated. Add mesclun, onion, pistachios, and orange segments and toss to combine. Season with salt and pepper to taste. Serve.
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