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Monday, May 12

Endive & grapefruit salad with pistachio vinaigrette & anchovies

Vinegar, rice, unseasoned
½ cup
½ cup
½ teaspoon
Onion, red, halved, thinly sliced
1 small
Grapeseed oil
2 tablespoon
Pistachio oil
1 tablespoon
Vinegar, apple cider
1 tablespoon
Mustard, Dijon
1 teaspoon
Pistachios, finely crushed
1 tablespoon +
Chives, minced
1 teaspoon
Salt, kosher

Pepper, freshly ground

Grapefruit, ruby red, skin & pith removed, cut into sections
Belgian endives, halved lengthwise, cored, thinly sliced lengthwise
Parsley leaves, lightly packed
½ cup
Tarragon, finely chopped
1 teaspoon
  1. In a small saucepan, combine the rice vinegar, water, and sugar; boil.
  2. Stir in the onions; rest for 1 hour, and then drain.
  3. In a large bowl, whisk together the grapeseed and pistachio oils, apple cider vinegar, and mustard.
  4. Add pistachios and chives, and then season with salt and pepper.
  5. Add the grapefruit sections and any juices.
  6. Add the endives, parsley, tarragon, and 1/2 cup of the pickled onion (reserve the remaining for another use); toss well.
  7. Season with salt and pepper.
  8. Divide onto plates, garnish with remaining pistachios and anchovies; serve immediately.
Recipe adapted from Food&Wine Magazine.

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