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.
Ingredients
Ingredients
- ½ small red onion thinly sliced
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- to taste Kosher salt
- 4 blood oranges or a mix of oranges to get similar zing
- 2 heads endive red or green, leaves separated and roughly chopped
- 2 tablespoons fresh mint roughly chopped
- 3 tablespoons pistachios or other nuts for crunch
- 3 tablespoons extra virgin olive oil
- to taste Maldon or other flaky sea salt
- to taste freshly ground black pepper
Instructions
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.
- Now you get to pop that bowl inside your pressure cooker. Seal the lid, make sure the float valve shows it’s locked in place. Keep your ears tuned for that valve hiss to confirm the pressure’s building right.
- Let it cook for about 5 minutes on high pressure. Then, turn off the heat and wait for the natural release to do its thing, keeping the onions nice and crisp.
- While the onions do their thing, peel your blood oranges carefully, removing all the white pith. Segment those beauties over a bowl so you catch every drop of that orange juice, which adds big broth depth to your salad.
- Grab a large mixing bowl and toss your chopped endive with the orange segments, roughly chopped mint, and pistachios. Drizzle the extra virgin olive oil on top, then sprinkle with flaky sea salt and fresh black pepper.
- Top the salad off with your now pickled red onions and toss gently one last time. You’re ready to serve this fresh, zesty plate that's gonna wow anyone at your table.
Notes
Don’t forget the Maldon flaky sea salt and some freshly ground black pepper to finish the salad off with a little oomph. Pickle onions in advance for easy prep. Use pre-sliced onions for convenience and substitute blood oranges with other orange varieties if needed.