Endive-and-Grapefruit Salad with Pistachio Vinaigrette Recipe

Name: Endive-and-Grapefruit Salad with Pistachio Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unseasoned rice vinegar; 1/2 cup water; 1/2 teaspoon sugar; 1 small red onion, halved and thinly sliced; 2 tablespoons grapeseed oil; 1 tablespoon pistachio oil; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon finely crushed pistachios, plus more for garnish; 1 teaspoon minced chives; Kosher salt; Ground pepper; 1 large Ruby Red grapefruit; 2 Belgian endiveshalved lengthwise, cored and thinly sliced lengthwise; 1/2 cup lightly packed parsley leaves; 1 teaspoon finely chopped tarragon

Servings: persons

1/2 cup unseasoned rice vinegar
1/2 cup water
1/2 teaspoon sugar
1 small red onion, halved and thinly sliced
2 tablespoons grapeseed oil
1 tablespoon pistachio oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon finely crushed pistachios, plus more for garnish
1 teaspoon minced chives
Kosher salt
Ground pepper
1 large Ruby Red grapefruit
2 Belgian endiveshalved lengthwise, cored and thinly sliced lengthwise
1/2 cup lightly packed parsley leaves
1 teaspoon finely chopped tarragon

1
In a small saucepan, combine the rice vinegar with the water and sugar and bring just to a boil.
2
Add the onion and let cool completely, about 1 hour.
3
Drain.
4
In a large bowl, whisk both oils with the cider vinegar and mustard.
5
Stir in the 1 tablespoon of crushed pistachios and the chives, then season with salt and pepper.
6
Using a sharp knife, remove the skin and bitter white pith from the grapefruit.
7
Cut in between the membranes to release the grapefruit sections into the large bowl.
8
Add the endives, parsley, tarragon and 1/2 cup of the pickled onion and toss well.
9
(Reserve the remaining pickled onion for another use.)
10
Season the salad with salt and pepper.
11
Pile the salad on plates, garnish with crushed pistachios and serve right away.

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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 16 ingredients. The key ingredients include: 1/2 cup unseasoned rice vinegar, 1/2 cup water, 1/2 teaspoon sugar, 1 small red onion, halved and thinly sliced, and more.

Yes, Endive-and-Grapefruit Salad with Pistachio Vinaigrette 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.

Endive-and-Grapefruit Salad with Pistachio Vinaigrette

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