Frisée Salad with Oranges & Pistachios

Frisée Salad with Oranges & Pistachios
Photo by Scott Phillips


  • 2 navel oranges or blood oranges
  • ½ cup pistachios, toasted
  • 2 Tbs. sherry vinegar or red-wine vinegar
  • 1 tsp. honey
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. finely diced red onion
  • 1/3 cup extra-virgin olive oil
  • + 1 more ingredients
    • 1 large or 2 small heads frisée, rinsed, dried, and torn into bite-size pieces (about 6 cups)

Put the frisée in a large salad or mixing bowl. Finely grate the zest of one of the oranges into a small bowl. Slice the skin from both oranges and cut the orange sections away from the dividing membranes; put the sections in another bowl. Add the vinegar, honey, and onion to the zest, whisk in ...

View full recipe at Fine Cooking


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