Escarole Salad with Oranges, Pistachios, and Pickled Onions

Name: Escarole Salad with Oranges, Pistachios, and Pickled Onions
Prep time: 30 min
Total time: 12 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 1 c. apple cider vinegar; 1 tbsp. kosher salt; 1 tbsp. coriander seeds; 1 tsp. sugar; 2 cinnamon sticks; 1/2 c. water; 2 thinly sliced medium onions; 1/4 c. fresh orange juice; 1/4 c. olive oil; Kosher salt; 3 oranges, preferably all different colors (such as navel, Cara Cara, and blood); 2 large or 2 small heads escarole, root discarded and leaves torn; 1/2 c. roasted salted pistachios, coarsely chopped, divided

Make your next dinner party sing with this sumptuous salad!

By Anna StockwellPublished: Oct 31, 2022

1 Rating

escarole salad with oranges, pistachios, and pickled onions

Becky Luigart-Stayner

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Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Total Time:

12 hrs 30 mins

Jump to recipe

This well-balanced salad is a great accompaniment to heavier dishes like Red Wine Braised Short Ribs. Quick-pickled onions combine with just-slightly bitter escarole, a variety of citrus, and some toasty pistachios for a strong, crunchy dish. This recipe originally appeared in Anna Stockwell's For the Table: Easy, Adaptable, Crowd-Pleasing Recipes.

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Ingredients

For Pickled Onions (makes about 2 cups)

1 c.
apple cider vinegar
1 Tbsp.
kosher salt
1 Tbsp.
coriander seeds
1 tsp.
sugar
2
cinnamon sticks
1/2 c.
water
2
thinly sliced medium onions

For Salad

1/4 c.
fresh orange juice
1/4 c.
olive oil
Kosher salt
3
oranges, preferably all different colors (such as navel, Cara Cara, and blood)
2
large or 2 small heads escarole, root discarded and leaves torn
1/2 c.
roasted salted pistachios, coarsely chopped, divided

Directions

1. Step 1Make the onions: Combine vinegar, salt, coriander seeds, sugar, cinnamon sticks, and water in a medium pot. Bring to a boil over high heat. Remove from heat, add onions, and stir to combine. Cool to room temperature, then transfer to a resealable container and store in the fridge at least 12 hours and up to 5 days.
2. Step 2Make the salad: Whisk together orange juice and oil in a bowl. Season with salt. Remove the pith and peel from each orange and cut flesh into rounds.
3. Step 3Toss together dressing and escarole in a large bowl. Add orange rounds, 1 cup pickled onions (reserving the rest for other uses), and 1/4 cup pistachios and toss to coat. Transfer to a serving platter or bowl and sprinkle with remaining 1/4 cup pistachios.

“Sweet, tart, and a little bit crunchy—there’s hardly anything that doesn’t taste better with pickled onions. I keep a jar in the fridge, and add them to everything from salad to eggs to roasted vegetables.” —Anna Stockwell

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