Blood Orange and Endive Salad with Pickled Red Onions
Salads don’t have to be green to be healthy. In early spring, our vitamin-depleted bodies crave fresh citrus salad: sweet and tart blood oranges combined with crisp endive, pickled red onion and some crunchy toppings.
Servings: 4
Ingredients
- 1/2 small red onion thinly sliced
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- Kosher salt
- 4 blood oranges or an equivalent mix of various oranges
- 2 heads endive red or green, leaves separated and roughly chopped
- 2 tablespoons roughly chopped mint
- 3 tablespoons pistachios or other nuts
- 3 tablespoons extra virgin olive oil
- Maldon or other flaky sea salt to taste
- Freshly ground black pepper to taste
Instructions
- In a small bowl, toss the red onion with the vinegar, sugar and 1 tablespoon water. Season with a pinch of salt. Let sit at room temperature until softened, about 15 minutes. Set aside.
- Meanwhile, using a sharp knife, cut the tops and bottoms off the oranges, then cut off the peel, removing all of the white pith. Thinly slice the oranges crosswise, removing any pits. Arrange the oranges and endive on a platter and scatter over the red onions, mint and pistachios on top. Drizzle with the olive oil and season with Maldon salt and freshly ground black pepper, to taste.
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