escarole and citrus salad with tuna and pistachios

The vibrant colors of this winter citrus salad will bring brightness to any cloudy day.

By: Anna Decker / 02/24/2016

You’ll also get a healthy dose of vitamin C thanks to grapefruit and blood orange—a sweet-tart fruit with burgundy red flesh, originally from Sicily and Spain. For omega 3s, we’re sending you our favorite sustainably canned tuna, American Tuna’s pole-caught wild albacore. Cook, relax and enjoy.

What you'll need: 4 oz red onion ¼ cup red wine vinegar 1 grapefruit 1 blood orange ¼ cup pistachios 1 oz fresh parsley 10 oz escarole 1 can tuna packed in natural fish oil 2 Tbsp whole grain mustard coarse salt olive oil

Equipment: sharp paring knife

Recipe steps: 1. Soak onion Peel and thinly slice onion and place in a small bowl. Toss with vinegar and season with salt, let stand while prepping other ingredients (at least 15 minutes).

  1. Segment grapefruit Using a sharp paring knife, cut ends from grapefruit then cut away peel and pith, beginning at the top and following the curves of the fruit. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments.

  2. Cut blood orange Cut off ends from blood orange then cut away peel and pith, beginning at the top and following the curves of the fruit. Cut remaining fruit crosswise into rounds.

  3. Arrange salad Roughly chop pistachios. Remove parsley leaves from stems. Remove end from escarole then tear into bite sized pieces and arrange on a platter along with parsley leaves, citrus and pistachios.

  4. Scatter tuna and onion Open tuna and remove from oil. Flake tuna over the salad. Reserving the vinegar, remove onions and scatter over the salad.

  5. Drizzle on dressing Add mustard and 3 tablespoons oil to the vinegar, season with salt and whisk to combine. Drizzle over salad to serve. Enjoy!

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