My clarion call to friends and customers has always been the same: Eat seasonally. Our bodies need hydration in the summer and vitamin C in the winter, hence the best watermelons can be found in July and the peak season for citrus comes right around now, the lovely cold season, aka, winter. It’s for this reason that I love this salad, which has the vitamin C of blood oranges and antioxidant fighting power of pomegranates. (Then I throw in some pistachios for protein!) And don’t even get me started on how pretty it looks on a plate…
To make candied pistachios stir 3 tablespoons sugar, 1 tablespoon water,
and a pinch of salt in a bowl. Add ½ cup shelled pistachios and stir to
coat. Spread on a baking sheet and bake 8 minutes till nuts are crispy.
Mix together all dressing ingredients. It should yield about 1 cup of dressing.
This salad looks great on a wide plate with the salad layered on the
bottom, pomegranate arils and pistachios sprinkled on top and the blood
orange slices placed before serving. Drizzle the dressing in a zig zag
across the dish.
Tips:
You can also do this with individual plates of salad on a smaller scale.
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Yum! So glad you posted a recipe by Chaia Frishman. I love the recipes she shares in Family First, and will be looking for more of her recipes on www.kosher.com.
I'm blushing!!!
cant wait to try this! love the idea of candied pistachios....never had that before. ya think I can sub the plum vinegar with red wine?
Between this and the deli roll salad, my Shabbos salads are done!
For those who can't get candied pistachios in the store try this.
Mix 6 tablespoons sugar with 2 tablespoons water and a few shakes of salt. Add 1 cup shelled pistachios to coat. Spread on baking sheet and bake at 375 for ten minutes or till golden.
Take a picture of how it came out!
Red wine vinegar is fine too. Check out Matters of Taste with Danielle Renov. She did a great video on different vinegars. I kinda have to agree with her that the plum vinegar rocks. Worth having in the pantry.