Chicory, Tangerine, and Pomegranate Salad Recipe
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This salad combines the best flavors of fall for an elegant dish you’ll wish you could re-create all year.
What to buy: We tested this recipe with mesclun mix, and though it would suffice in a pinch, we preferred mixed chicory. Whole heads of chicory are ideal for this salad; choose a variety of textures and colors for a stunning presentation.
Game plan: The shallots can be pickled and the vinaigrette can be made up to 3 days in advance.
This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Fall Ingredients recipe gallery.
- 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 frisée), 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)
- 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 the shallots and blanch until tender, about 30 seconds. Drain and place the shallots in the ice water bath until cool. Drain and set aside.
- 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. 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.
- Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
- Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and measured pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.
- Add the chicory and tangerine segments and toss well to combine. Top with the pomegranate seeds and pickled 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.
Pomegranate in FN, pomegranate in every food segment in every show, pomegranate, pomegranate, pomegranate.
It ain't that yummy....
As with jperes, I found that the dressing totally overpowered the salad. It was OK (although a bit strong) on the tangerines and shallots alone, but was too much for the greens and pomegranate seeds.
I agree that it's silly not to swallow the seeds - just crunch them up!
So many good flavors and sensations going on here; I regret that I blithely sallied through step 4 without tasting as I went. The dressing overpowered everything else: the bitter greens, the pickled shallots, the tangerines. I know better!
So, while I think the recipe is a keeper, I need to heed common sense next time. I will give it another try.
How silly of them! Just crunch the seeds.
I love pomegranate seeds in salads at this time of year.
Although I love pomegranates (I have one on my counter as I type) pomegranate seeds are challenging to navigate in ANY meal. Not something I would serve at a dinner party. It's akin to having a dinner party with a whole, unfileted fish...people are constantly, albeit politely, removing something from their mouths.