Mâche Salad with Blood Oranges, Pistachios, and Pomegranate

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate
Bon Appétit | December 2004
yield: Makes 4 servings
active time: 15 minutes
total time: 15 minutes
Using blood orange juice in the dressing means less oil is necessary, which lowers the fat in this dish.
2 tablespoons fresh blood orange juice or regular orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons pistachio oil
2 blood oranges or regular oranges
1 4-ounce package mâche or mesclun mix or any lettuce
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries
Whisk orange juice, vinegar, shallot, and honey in small
bowl. Gradually whisk in pistachio oil.  Season dressing to taste with salt and pepper. Using small sharp knife, cut off peel and white pith from
oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Lettuce and Salad Greens, Mesclun Mix, Oranges and Tangerines, Salad and Dressings. Bookmark the permalink.

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