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Endive-and-Grapefruit Salad with Pistachio Vinaigrette
© Christina Holmes

Endive-and-Grapefruit Salad with Pistachio Vinaigrette

  • ACTIVE: 35 MIN

This vibrant and refreshing salad gets its great juicy crunch from thinly sliced endives. Chives, parsley and tarragon make the grapefruit flavors even brighter.

  1. 1/2 cup unseasoned rice vinegar
  2. 1/2 cup water
  3. 1/2 teaspoon sugar
  4. 1 small red onion, halved and thinly sliced
  5. 2 tablespoons grapeseed oil
  6. 1 tablespoon pistachio oil
  7. 1 tablespoon apple cider vinegar
  8. 1 teaspoon Dijon mustard
  9. 1 tablespoon finely crushed pistachios, plus more for garnish
  10. 1 teaspoon minced chives
  11. Kosher salt
  12. Ground pepper
  13. 1 large Ruby Red grapefruit
  14. 2 Belgian endives—halved lengthwise, cored and thinly sliced lengthwise
  15. 1/2 cup lightly packed parsley leaves
  16. 1 teaspoon finely chopped tarragon
  1. In a small saucepan, combine the rice vinegar with the water and sugar and bring just to a boil. Add the onion and let cool completely, about 1 hour. Drain.
  2. In a large bowl, whisk both oils with the cider vinegar and mustard. Stir in the 1 tablespoon of crushed pistachios and the chives, then season with salt and pepper.
  3. Using a sharp knife, remove the skin and bitter white pith from the grapefruit. Cut in between the membranes to release the grapefruit sections into the large bowl. Add the endives, parsley, tarragon and 1/2 cup of the pickled onion and toss well. (Reserve the remaining pickled onion for another use.) Season the salad with salt and pepper. Pile the salad on plates, garnish with crushed pistachios and serve right away.

Suggested Pairing

A light-bodied white such as Grüner Veltliner or Vinho Verde.



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