Green Salad with Oranges Pistachios Recipe

Green Salad with Oranges and Pistachios
Ingredients: Serve 4 to 6
2 oranges
2 tablespoons cider vinegar
1 tablespoon honey
Salt and papper
½ teaspoon ground cumin
¼ cup extra virgin olive oil
8 ounces (8 cups) mescium
½ cup thinly sliced red onion
½ cup shelled pistachios, toasted and chopped

Procedures:
  • Grate 2 teaspoons zest from 1 orange, set aside. Cut away peel and pth from oranges. Holding fruit over large bowl, use paring knife to slice between membranes to released segments. Cut segments crosswise into ½ 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, ¾ teaspoon salt, ½ teaspoon pepper, cumin, and reserved orange zest and whisk to combine. Whisking constantly, slowly drizzle in oil until inocrporated. Add mesclun, onion, pistachios, and orange segments and toss to combine. Season with salt and pepper to taste. Serve.
Green Salad with Oranges Pistachios Recipe

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