This is rustic charm embodied in a fresh salad. Country Citrus Salad features a tangy orange dressing over homemade, sweet-and-sour pickled onions, complete with some emerald escarole. With juicy orange segments and crunchy nuts, this salad reaches new and tasty flavor dimensions! You’re sure to find beauty in each bite of Country Citrus Salad!
Ingredients
For the pickled 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 medium onions, thinly sliced
For the salad:
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- kosher salt, to taste
- 3 oranges, preferably mixed varieties, such as navel, Cara Cara, and blood oranges
- 2 large heads escarole, roots discarded and leaves torn
- 1/2 cup roasted salted pistachios, coarsely chopped, divided
Directions
Step 1 -In a medium pot over high heat, add the vinegar, 1 tablespoon of the salt, the coriander seeds, the sugar, the cinnamon sticks, and the water and bring the mixture to a boil,
Step 2 -Transfer the pot from the heat.
Step 3 -Add the onions to the vinegar mixture and stir to combine.
Step 4 -Allow the onion mixture to cool to room temperature.
Step 5 -Transfer the onion mixture to a resealable container and refrigerate for at least 12 hours and up to 5 days.
Step 6 -In a bowl, add the orange juice and the oil and whisk to combine.
Step 7 -Season the orange juice-oil mixture with the remaining salt.
Step 8 -Remove the peels and pith from each orange and cut the flesh into rounds.
Step 9 -In a large bowl, add the escarole and the orange dressing and toss to combine.
Step 10 -Add the orange rounds, 1 cup of the pickled onions, and 1/4 cup of the pistachios and toss to coat. Reserve the remaining pickled onions for another use.
Step 11 -Transfer the salad to a serving platter or bowl.
Step 12 -Serve sprinkled with the remaining pistachios.
