11116Chicory, Tangerine, and Pomegranate Salad20 mins15 mins8 to 10 servingsWed Jan 02 16:31:00 -0800 2008Wed Sep 30 14:37:56 -0700 2009MediumAmericanCHOW
http://www.chow.com/recipes/11116
Wed, 30 Sep 2009 21:37:56 GMTWith pickled shallots and tangerine vinaigretteWith pickled shallots and tangerine vinaigrette.
This salad combines the best flavors of fall for an elegant dish you’ll wish you could re-create all year.
What to buy: Whole heads of chicory are ideal for this salad; choose a variety of textures and colors for a stunning presentation. We tested this recipe with mesclun mix, and though it would suffice in a pinch, we preferred mixed chicory.
Game plan: The shallots can be pickled and the vinaigrette can be made up to 3 days in advance.
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
Combine vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Pour boiling liquid over shallots and pickle until shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
Drain shallots into a strainer set over a large salad bowl, collecting any pickling liquid in the bowl; set shallots aside.
Whisk tangerine juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in olive oil while whisking until vinaigrette is emulsified. Taste and adjust seasoning as needed.
Add chicory and tangerine segments and toss well to combine. Top with pomegranate seeds and shallots and serve.
Beverage pairing:Cesconi Traminer, Italy. Traminer is a relative of Gewürztraminer, but it doesn’t have as much bitter florality. It does, however, have wonderfully bright acidity, lively citrus flavors, and a hint of green, making it a punchy pairing with this salad.