Meatless Monday: Citrus Salad With Radishes and Pistachios

This salad’s refreshing mix of peppery greens, juicy sweetness, earthy crunch and spice pairs well with roasted chicken or pork (for the meat lovers among us). We like it as a final course. Improvise by adding daikon, black radishes and citrus that’s in season; cara caras fruit make fine additions—or just use all navels. Nut-wise, it’s worth the splurge on emerald-green Iranian pistachios.
Citrus Salad With Radishes and Pistachios
4 cups mixed salad greens (spring mix, radicchio, arugula, romaine)
3 blood oranges
2 large navel oranges
6 ounces radishes, thinly sliced
2 tablespoons fresh lemon juice
1/2 medium bulb fennel, thinly sliced
1 teaspoon honey
1/8 teaspoon ground cinnamon, or more to taste
pinch ground cayenne pepper
pinch salt, or more to taste
2 tablespoons olive oil
1/4 cup lightly toasted unsalted pistachios (Iranian grown, if you can find them) or hazelnuts
To remove the orange peels, cut off the ends of the oranges. Stand each one on the flat end and cut the peel and pith off with a sharp knife, removing as little pulp as possible. Then turn each on its side and cut the oranges into slices. If the slices break into segments, it’s OK. Put the slices and any juices in a bowl and set aside. Slice the radishes and fennel as thinly as possible; use a mandolin if you have one. Set aside in another bowl. In a small bowl, whisk the lemon juice, honey, cinnamon, cayenne, olive oil and a teaspoon or so of the juice from the sliced oranges. Add salt to taste. In a shallow bowl or deep platter, scatter the greens and radishes. Use a slotted spoon to place the orange slices on top.  Right before serving, pour the dressing and the remaining juices onto the salad. Use a knife to chop the nuts roughly. Scatter them onto the salad. Serves 8

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