Citrus, Fried Shallot, and Pistachio Brittle Winter Salad
Looking for a show-stopping winter salad recipe that's as beautiful as it is delicious? This citrus winter salad combines the perfect balance of bitter radicchio, sweet blood oranges, crunchy homemade pistachio brittle, and crispy fried shallots for a restaurant-quality dish you can easily make at home. With make-ahead components and a champagne vinaigrette made with shallot oil, this elegant blood orange salad is perfect for holiday entertaining, dinner parties, or elevating your weeknight meals with seasonal winter produce.
Ingredients
Start by frying the shallots. To a cold large pan, add the shallots in an even layer. Some overlap is fine, but they should not be fully on top of each other. You may have to do this in multiple batches depending on your pan size. Cover the shallots in enough oil so they are just submerged.
Heat the pan over medium low. Fry, stirring frequently, until the shallots are a very light golden brown, and the bubbling around them has subsided a bit. They will continue to cook off the heat, so pull them when they are 1 - 2 shades away from golden brown. Remove them from the oil and let them drain on a paper towel lined baking sheet. Salt generously while still hot.
Allow the oil to cool. Set a fine mesh sieve over a jar and pour the cooled oil in, using the sieve to catch any shallot pieces left in the oil. Save for later - this shallot oil will be the base of our dressing.
Next make the brittle. Line a quarter sheet pan with parchment paper and set aside. Roughly chop your pistachios so you have some thin shards and big chunks. This will help disperse the pistachio flavor.
Add sugar, butter, and 1 Tbsp of water to a small saucepan. Cook over medium low, stirring until sugar is dissolved. Once sugar dissolves, increase heat to medium and stop stirring, but swirl the pan often until it turns a deep amber color. Immediately remove from heat (be quick - caramel likes to burn FAST) and stir in the pistachios. Then add baking soda and salt, quickly stirring to combine before dumping the mixture onto your prepared baking sheet and spreading it thin. It will foam up and lighten in color when you add the baking soda and salt, so move quickly before it sets. Let cool completely (10 minutes) and then chop into rough pieces. Be careful - the baking sheet will get HOT underneath.
When you are ready to serve, assemble your salad. In a large bowl, add your radicchio. Pour a few tbsp of the shallot oil over the radicchio, followed by a big splash of vinegar. Mix well and taste. Adjust the oil or vinegar as needed, and then season to taste with salt and pepper.
Transfer the dressed radicchio to a serving plate. Top generously with orange segments, chopped brittle, and shallots. Serve immediately.
