Corn Salad with Blood Oranges, Pistachios, and Pomegranate
Salads • European
Description
Corn salad with blood oranges, pistachios, and pomegranate.
Ingredients
- Pistachios 0 oz
- Rice Vinegar for Sushi 1 tablespoon
- Corn Salad 5 oz
- Pomegranate Seeds 0 oz
- Oranges 2 pieces
- Shallot 0 oz
- Honey ½ spoons
- Nut cream 3 spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the oranges and divide them into segments. Set aside a couple of segments — we will need to squeeze two tablespoons of juice from them for the sauce later — and remove the membranes and pith from the remaining segments. Rinse the corn well and remove any roots, if present. Shell the pistachios and roast them in a pan for three to four minutes, stirring constantly. In a large bowl, combine the oranges, corn, and pistachios.
Step 2
Squeeze a couple of tablespoons of juice from the reserved orange segments and mix it with rice vinegar, finely sliced shallots, honey, and hazelnut oil. Taste and season with salt and pepper if needed.
Step 3
Then toss the corn, oranges, and pistachios with the prepared dressing, and scatter pomegranate seeds or roughly chopped dried cranberries on top.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!