Frisee salad with blood orange vinaigrette, pomegranate and pistachios
January 8, 2013 by SoHungryBlog
by Caitlin Saniga
Someone recently told me that his guiding principle for cooking is: “Cook with color.” I love that idea! (My favorite color is rainbow.) And this dish, to me, is what that motto is about. I picked beautiful, colorful ingredients and put them together in a bowl. The greens I chose provided a variegated base of pale green, grass green and pinky-purple. The pistachios added bright green, brown and more hints of purple. The pomegranate seeds (which have always reminded me of rubies) added a pop of deep red. And last but not least, the blood orange dressing was the most beautiful rosy gold color. Together, it’s a feast for your senses!
If you haven’t worked with blood oranges before, like I hadn’t, it’s good to know that the coloration of the flesh and juice can vary greatly between fruits. The inside of the oranges I chose looked similar to the color of grapefruit with streaks of crimson. The juice was a deep pink color. Other blood oranges can be solid pink, to solid red, to almost black. And the flavor tends to be florally sweet, with a hint of grapefruitlike bitterness.
- 1/2 cup blood orange juice (from one large orange)
- 1 clove garlic, smashed, peeled and minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1 teaspoon sherry vinegar
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces torn greens (I used frisee, arugula and radicchio.)
- 1 pomegranate, seeded (See a video I made on prepping pomegranates.)
- 1 cup shelled pistachios (I used the roasted and salted type.)
The pomegranate I chose seemed almost perfect. The seeds were large and sweet and deep red. Some tips I picked up in the process: Look for a pomegranate with red, smooth skin (not pink) and no bruises or soft spots. And if you find one like this, use it within a day or two of purchasing.
To make the vinaigrette, whisk together all of the ingredients in a medium bowl.
Toss the torn greens in the vinaigrette, and divide the mixture among salad bowls. Top with pomegranate seeds and pistachios, and serve immediately to avoid wilting. If serving later, seal the vinaigrette in and airtight container and store in the fridge, separate from the greens and toppings.
Makes 4 servings.