David Nayfeld's Winter Citrus Salad with Pistachios Recipe

Mar. 15, 2025

Photo: Victor Protasio"I like the simplicity of this dish, which shows that winter flavors can be bright," saysDavid Nayfeld. “It is easy to make and fun to eat.““The dish should be bright, textural and refreshing,” according to the executive chef and co-owner of Che Fico restaurant in San Francisco. “Feel free to mix and match with your favorite citrus.“IngredientsIngredient Checklist2 cups red wine vinegar½ cup water1 tablespoon granulated sugar1 ½ teaspoons coarse sea salt, divided1 small red onion, thinly sliced lengthwise3 medium-size blood oranges, peeled and sliced into wheels3 oranges, segmented2 grapefruits, segmented2 teaspoons grated lemon or Meyer lemon zest, plus 3 tablespoons juice (from 1 lemon)¼ teaspoon crushed red pepper¼ cup pitted olives, halved¼ cup pistachios, toasted and chopped¼ cup olive oil5 fresh basil leaves, torn5 fresh mint leaves, tornDirectionsInstructions ChecklistStep 1Stir together vinegar, water, sugar and½teaspoon of the salt in a medium saucepan over medium-high heat; bring to a boil. Pour over onions in a large heat-proof bowl; cover with plastic wrap or lid so it is airtight. Let stand 1 hour at room temperature, or refrigerate up to 24 hours. Remove¼cup pickled onions for salad, and reserve the rest for another use.Step 2Arrange blood orange slices, orange segments and grapefruit segments on a large platter; sprinkle with lemon zest and juice, crushed red pepper and remaining 1 teaspoon salt. Top with olives,¼cup pickled red onions and pistachios. Drizzle with olive oil, and sprinkle with basil and mint. Serve immediately.

Photo: Victor Protasio

“I like the simplicity of this dish, which shows that winter flavors can be bright,” saysDavid Nayfeld. “It is easy to make and fun to eat.““The dish should be bright, textural and refreshing,” according to the executive chef and co-owner of Che Fico restaurant in San Francisco. “Feel free to mix and match with your favorite citrus.“IngredientsIngredient Checklist2 cups red wine vinegar½ cup water1 tablespoon granulated sugar1 ½ teaspoons coarse sea salt, divided1 small red onion, thinly sliced lengthwise3 medium-size blood oranges, peeled and sliced into wheels3 oranges, segmented2 grapefruits, segmented2 teaspoons grated lemon or Meyer lemon zest, plus 3 tablespoons juice (from 1 lemon)¼ teaspoon crushed red pepper¼ cup pitted olives, halved¼ cup pistachios, toasted and chopped¼ cup olive oil5 fresh basil leaves, torn5 fresh mint leaves, tornDirectionsInstructions ChecklistStep 1Stir together vinegar, water, sugar and½teaspoon of the salt in a medium saucepan over medium-high heat; bring to a boil. Pour over onions in a large heat-proof bowl; cover with plastic wrap or lid so it is airtight. Let stand 1 hour at room temperature, or refrigerate up to 24 hours. Remove¼cup pickled onions for salad, and reserve the rest for another use.Step 2Arrange blood orange slices, orange segments and grapefruit segments on a large platter; sprinkle with lemon zest and juice, crushed red pepper and remaining 1 teaspoon salt. Top with olives,¼cup pickled red onions and pistachios. Drizzle with olive oil, and sprinkle with basil and mint. Serve immediately.

“I like the simplicity of this dish, which shows that winter flavors can be bright,” saysDavid Nayfeld. “It is easy to make and fun to eat.”

“The dish should be bright, textural and refreshing,” according to the executive chef and co-owner of Che Fico restaurant in San Francisco. “Feel free to mix and match with your favorite citrus.”

Ingredients

Ingredient Checklist

Directions

Instructions Checklist

source: people.com