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Frisée Salad with Oranges & Pistachios

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Serves four.

  • by Eva Katz from Fine Cooking
    Issue 62

  • 1 large or 2 small heads frisée, rinsed, dried, and torn into bite-size pieces (about 6 cups)
  • 2 navel oranges or blood oranges
  • 2 Tbs. sherry vinegar or red-wine vinegar
  • 1 tsp. honey
  • 3 Tbs. finely diced red onion
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pistachios, toasted

Put the frisée in a large salad or mixing bowl. Finely grate the zest of one of the oranges into a small bowl. Slice the skin from both oranges and cut the orange sections away from the dividing membranes; put the sections in another bowl.

Add the vinegar, honey, and onion to the zest, whisk in the oil, and season to taste with salt and pepper. Add just enough of the dressing to the frisée to coat it lightly. Mound the frisée on four salad plates, scraping any red onion remaining in the bowl over the frisée. Arrange the orange slices on top, scatter with the pistachios, and serve immediately.

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 17; Carbohydrates (g): 16; Polyunsaturated Fat (g): 4; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Scott Phillips

My husband's favorite salad! High praise from a man who doesn't do salads.

Love this salad! Fresh, easy and delicious.

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