Citrus and Red Onion Salad
This simple salad is packed with texture and flavor, thanks to quick-pickled red onions, juicy oranges, briny green olives, and salty, crunchy pistachios.
Serves4
This simple salad is packed with texture and flavor, thanks to quick-pickled red onions, juicy oranges, briny green olives, and salty, crunchy pistachios. If you can snag a variety of oranges, the end result will have a beautiful variety of hues of red and orange.
Citrus and Red Onion Salad
This simple salad is packed with texture and flavor, thanks to quick-pickled red onions, juicy oranges, briny green olives, and salty, crunchy pistachios.
Serves 4
Nutritional Info
Ingredients
- 1/4 cup
thinly sliced red onions
- 1/4 cup
red wine vinegar
- 3
medium or 4 small oranges (ideally a mix of blood orange, navel, and Cara Cara), peeled and cut into segments or rounds
- 2 tablespoons
olive oil
- 1/4 teaspoon
salt, plus more for seasoning
Dash of freshly ground black pepper, plus more for seasoning
- 1/4 cup
chopped green olives
- 2 tablespoons
chopped pistachios
- 1/2 tablespoon
packed tarragon
- 8 ounce
burrata (optional)
Crackers, for serving (optional)
Instructions
In a small bowl, cover the red onions with the vinegar. Set aside to let mellow for at least 10 minutes. Strain, reserving 1 tablespoon of the vinegar.
Arrange the oranges in a shallow serving bowl and set aside.
In a small mixing bowl, whisk together the reserved vinegar, the olive oil, salt, and pepper. Add the green olives, pistachios, and tarragon and toss together to coat everything in the olive oil mixture.
Spread the onions over the oranges and spoon the pistachio mixture over the onions and oranges. Drizzle any remaining liquid from the pistachio mixture bowl into the serving bowl. Taste and add more salt and pepper, if needed.
If serving this salad on its own, tear and arrange the burrata over the salad and serve with crackers.
Recipe Notes
Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021