Corn, Blood Orange, Pistachio and Pomegranate Salad
4 servings
15 minutes
This exquisite salad embodies the freshness and sophistication of European cuisine, combining a harmony of flavors and textures. Sweet, juicy red oranges bring brightness and a hint of acidity, pistachios add a crunchy nutty note, while corn offers tender greens with a delicate taste. The dressing made from rice vinegar, honey, and nut oil gives the dish a velvety depth. The finishing touch is the ruby seeds of pomegranate that provide a sweet, refreshing twist. This is not just a salad but a true culinary masterpiece perfect for both a light dinner and festive table.
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 strings from the rest. Rinse the corn well and remove the roots if present. Shell the pistachios and roast them in a pan for three to four minutes, stirring constantly. In a large dish, mix the oranges, corn, and pistachios.
- Blood oranges: 2 pieces
- Corn salad: 120 g
- Pistachios: 50 g
2
Squeeze a couple of tablespoons of juice from the reserved orange segments and mix it with rice vinegar, thinly sliced shallots, honey, and hazelnut oil. Taste, and add salt and pepper if needed.
- Blood oranges: 2 pieces
- Rice vinegar: 1 tablespoon
- Shallots: 50 g
- Honey: 0.5 teaspoon
- Nut butter: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Then mix the corn, oranges, and pistachios with the prepared sauce, and sprinkle pomegranate seeds or roughly chopped dried cranberries on top.
- Corn salad: 120 g
- Blood oranges: 2 pieces
- Pistachios: 50 g
- Pomegranate seeds: 50 g