It’s Monday and if you recall our past post we are going “Meatless” on Mondays. Today’s recipe was inspired by the spring issue of Food & Wine and is the perfect recipe for a warm California day, like today! So grab a chilled bottle of Sauvignon Blanc, Pinot Gris, Albariño or any crisp white wine and start cooking!
- 2 Belgian endives – halved lengthwise, cored and slightly sliced
- 1 large grapefruit
- 1/2 cup rice vinegar
- 2 tablespoons sunflower seed oil
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon finely crushed pistachios, plus more for garnish
- 1 teaspoon fresh chives, minced
- 1/2 cup fresh parsley leaves
- 1/2 teaspoon dried marjoram
- 1/2 cup water
- 1/2 teaspoon sugar
- 1 small red onion, thinly sliced
- Salt & pepper
Pickling the onions will take about an hour so begin by combining the rice vinegar, water and sugar in a small saucepan and bring to a boil. Add the onion slices, turn off the heat and let the onions sit in the mixture for about an hour. Let cool completely and then drain.
In a separate bowl, whisk the sunflower seed oil and olive oil with cider vinegar and mustard. Add the crushed pistachios and chives, season with salt and pepper and let chill in the refrigerator.
Prepare the grapefruit by cutting in between the membranes to release the grapefruit sections and place them in a large bowl. Add the sliced endives, chopped parsley, marjoram and 1/2 of the cooled down onions*. Coat the salad with the vinaigrette and season with salt and pepper. Divide the salad on four plates, garnish with crushed pistachios and enjoy with a light-bodied white wine.
*Reserve the other half of the pickled onions for another dish. They are great in this slow-cooker pulled pork recipe!