Chicory, Tangerine, and Pomegranate Salad Recipe Recipe

Name: Chicory, Tangerine, and Pomegranate Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium shallots, sliced 1/8 inch thick (about 1 cup); 1/3 cup red wine vinegar; 1 tablespoon granulated sugar; 1 1/2 teaspoons kosher salt, plus more as needed; 2 tablespoons freshly squeezed tangerine juice; 2 teaspoons whole-grain mustard; 1/4 teaspoon freshly ground black pepper, plus more as needed; 2 tablespoons olive oil; 1 pound mixed chicory (such as escarole, radicchio, curly endive, or frisee), washed, dried, and torn into bite-size pieces; 1 cup tangerine segments (from about 4 medium tangerines); 1/2 cup pomegranate seeds (from 1 small pomegranate)

Servings: persons

2 medium shallots, sliced 1/8 inch thick (about 1 cup)
1/3 cup red wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt, plus more as needed
2 tablespoons freshly squeezed tangerine juice
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons olive oil
1 pound mixed chicory (such as escarole, radicchio, curly endive, or frisee), washed, dried, and torn into bite-size pieces
1 cup tangerine segments (from about 4 medium tangerines)
1/2 cup pomegranate seeds (from 1 small pomegranate)

1
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
2
Bring a small saucepan of well-salted water to a boil over high heat.
3
Add the shallots and blanch until tender, about 30 seconds.
4
Drain and place the shallots in the ice water bath until cool.
5
Drain and set aside.
6
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.
7
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.
8
Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
9
Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and measured pepper into the pickling liquid.
10
Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified.
11
Taste and adjust the seasoning as needed.
12
Add the chicory and tangerine segments and toss well to combine.
13
Top with the pomegranate seeds and pickled shallots and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium shallots, sliced 1/8 inch thick (about 1 cup), 1/3 cup red wine vinegar, 1 tablespoon granulated sugar, 1 1/2 teaspoons kosher salt, plus more as needed, and more.

Yes, Chicory, Tangerine, and Pomegranate Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicory, Tangerine, and Pomegranate Salad Recipe

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