by: Dan Pelosi
Prep Time
15 minutes
Yield
8–10 servings
@grossypelosi
“There’s a lot on the table, you don’t need to make a complicated salad. A simple, fresh salad is going to work better with the meal.”
Prep Time
15 minutes
Yield
8–10 servings
summary
With cranberries in its dressing, this tricolore salad recipe makes for a festive side dish.
ingredients
- Cranberry Vinaigrette
- 2 cups frozen cranberries
- 1 cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoon dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- Zest of 2 oranges
- Salad
- 2 medium heads radicchio
- 4 endives
- 1 (5-ounce) package baby arugula (about 8 packed cups)
- 8 ounces feta
- ¼ cup pistachios
directions
- Make the cranberry vinaigrette: In a blender, combine the cranberries, mustard, balsamic vinegar, red wine vinegar, salt, sugar, orange zest and 1 tablespoon of cold water. Blend on high to make a smooth, emulsified dressing. Use immediately or refrigerate in an airtight container for up to 1 week. Makes 3 cups of vinaigrette.
- Make the salad: Cut the radicchio in half. Cut a triangle at the bottom of each half to remove the core. Cut each half in quarters and separate the leaves into a serving bowl. Slice each endive in half lengthwise, then cut in 1-inch pieces down to the root.
- Separate the leaves and add to the bowl. Add the arugula and use salad servers to toss everything together.
- Crumble the feta over top. Roughly chop the pistachios and sprinkle over the feta. Serve the salad with the dressing on the side.
notes
- Soak your radicchio. If desired, you can soak your radicchio in cold water for 30 minutes to ease the bitter taste.
- Don’t toss your salad. Drizzle a little dressing on top of your salad just before serving. But keep most of the dressing on the side, or the arugula will immediately wilt in the cranberry vinaigrette.
- Use a meat mallet to “chop” pistachios. Not only is this a faster way to chop nuts, but it will reveal more of the gorgeous green inside of your pistachios.
