Chicory, Tangerine, and Pomegranate Salad

Name: Chicory, Tangerine, and Pomegranate Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 454 grams mixed chicory (such as escarole, radicchio, curly endive, or frisée), washed, dried, and torn into bite-size pieces; 1 Tbsp granulated sugar; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps olive oil; 118 milliliters pomegranate seeds (from 1 small pomegranate); 79 milliliters red wine vinegar; 237 milliliters medium shallots, sliced 1/8 inch thick (about; 237 milliliters tangerine segments (from about 4 medium tangerines); 2 Tbsps freshly squeezed tangerine juice; 2 teaspoons whole-grain mustard

You can never have too many side dish recipes, so give Chicory, Tangerine, and Pomegranate Salad a try. One serving contains 59 calories, 1g of protein, and 3g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up olive oil, whole-grain mustard, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat.

Ingredients you will need

Water

Ice

Equipment you will use

Sauce Pan

Bowl

Add the shallots and blanch until tender, about 30 seconds.

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Shallot

Drain and place the shallots in the ice water bath until cool.

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Water

Shallot

Drain and set aside.

Combine the vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved.

Ingredients you will need

Vinegar

Sugar

Salt

Equipment you will use

Sauce Pan

Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.

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Shallot

Pickles

Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.

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Shallot

Equipment you will use

Sieve

Bowl

Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and measured pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.

Ingredients you will need

Tangerine Juice

Vinaigrette

Olive Oil

Seasoning

Mustard

Pepper

Salt

Equipment you will use

Whisk

Add the chicory and tangerine segments and toss well to combine. Top with the pomegranate seeds and pickled shallots and serve.Beverage pairing: Cesconi Traminer, Italy. Traminer is a relative of Gewürztraminer, but it doesn’t have as much bitter florality. It does, however, have wonderfully bright acidity, lively citrus flavors, and a hint of green, making it a punchy pairing with this salad.

Ingredients you will need

Pomegranate Seeds