Mâche Salad With Blood Oranges Pistachios And Pomegranate Recipes

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CITRUS SALAD WITH PISTACHIOS AND POMEGRANATE



Citrus salad with pistachios and pomegranate image

A fresh and tangy citrus salad with navel oranges, ruby grapefruit, tangerines and clementines perfumed with orange blossom water and decorated with pistachios and pomegranate seeds.

Provided by Razena Schroeder

Categories     Salad

Time 20m

Number Of Ingredients 8

2 medium ruby grapefruit
1 navel orange
1 tangelo / mineola
a few drops of orange flower water (optional, not more than 1/8 teaspoon or it will taste soapy)
15 ml roasted pistachio slivers
15 ml pomegranate seeds
1 ml flaky sea salt
2.5 ml olive oil (approximately 1/2 teaspoon)

Steps:

  • Use a small sharp paring knife, cut off the peel and remove the pith from the citrus fruits.
  • Slice the fruits and arrange on a plate and sprinkle with salt flakes.
  • Reserve any juice that is in the cut ends and the unused parts and squeeze into a small bowl or cup.
  • Mix the juice, orange flower water and olive oil (if using) and pour over the citrus slices.
  • Decorate with pistachio slivers, pomegranate seeds and a pinch of flaky sea salt.

Nutrition Facts : ServingSize 100 g, Calories 220 kcal, Carbohydrate 44 g, Protein 4 g, Fat 5 g, Sodium 195 mg, Fiber 7 g, Sugar 29 g

MâCHE SALAD WITH BLOOD ORANGES, PISTACHIOS, AND POMEGRANATE



Mâche Salad with Blood Oranges, Pistachios, and Pomegranate image

Categories     Salad     Fruit     Leafy Green     Nut     No-Cook     Fourth of July     Picnic     Salad Dressing     Vinegar     Cranberry     Orange     Pistachio     Spring     Summer     Honey     Pomegranate     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

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
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries

Steps:

  • 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.

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