This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians.
6 cups torn escarole
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup thinly sliced radicchio
1 cup pink grapefruit sections
1 cup navel orange sections
3/4 cup blood orange sections
1/4 cup minced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar or champagne vinegar
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pomegranate arils
2 tablespoons pistachios, toasted
How to Make It
Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.
I made this salad tonight with a couple of substitutions. At my local fruit market they did not have Escarole or Shallots, so got Spring Mix (Which is my standby salad base anyways.) And had Green Onions at home. I dislike Grapefruit, so substituted Pummelo instead. (Which turned out to be as tart as Grapefruit.) Also could not find Kosher salt so used sea salt. I felt that Pomegranate wouldn't mesh well with this mix so I used Cranberry raisins. I didn't have time to toast the Pistachios, so I just chopped, and put them in raw.
Alltogether, this recipe went together really good. Though I think next time I will use less grapefruit and maybe include a more sweeter fruit.
My only complaint about this recipe is that there was no clear designation as to what ingredients were supposed to be the dressing. And what did (through) pepper mean? I just added pepper to the salad before serving it.