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Escarole Salad

Ingredients

  • - FOR THE PICKED ONIONS -
  • 1 cup apple cider vinegar
  • 1 tablespoon Kosher salt
  • 1 tablespoon coriander seeds
  • 1 teaspoon sugar
  • 2 cinnamon sticks
  • 1/2 cup water
  • 2 thinly sliced medium onions
  • - FOR THE SALAD -
  • 1/4 cup fresh orange juice
  • 1/4 cup olive oil
  • Kosher salt
  • 3 oranges, preferably all different colors (such as navel, Cara Cara, and blood)
  • 2 large or 2 small heads escarole, root discarded & leaves torn
  • 1/2 cup roasted salted pistachios, coarsly chopped, divided

Cooking Instructions

Step 1: Make the Onions: Combine vinegar, salt, coriander seeds, sugar, cinnamon sticks, and water in a medium pot.  Bring to a boil over high heat.  Remove from heat, add onions, and stir to combine.  Cool to room temperature, then transfer to a resealable container and store in the fridge for at least 12 hours and up to 5 days.

Step 2: Make the Salad: Whisk together orange juice and oil in a bowl.  Season with salt.  Remove the pith and peel from each orange and cut flesh into rounds.

Step 3: Toss together dressing and escarole in a large bowl.  Add orange rounds, 1 cup pickled onions (reserving the rest for other uses), and 1/4 cup pistachios and toss to coat.  Transfer to a serving platter or bowl and sprinkle with remaining 1/4 cup pistachios.

Enjoy this well-balanced salad from Country Living!