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This balanced salad makes a great side dish to heavy dishes such as Red wine braised short ribs. For a crunchy, robust dish, quick-pickled onions are combined with a variety of citrus and toasty pistachios.
Step 1 Prepare the onions. Combine vinegar, sugar, cinnamon sticks, and salt in a medium saucepan. Bring to a boil on high heat. Stir in the onions and then remove from heat. Allow cooling to room temperature. Then transfer the mixture to a container that can be resealable and place it in the refrigerator for at least 12 hours or up to 5 days.
Step 2 Prepare the salad. Mix orange juice with oil in a bowl. Season the salad with salt. Please remove the pith from each orange, peel it, and cut the flesh into rounds.
Step 3 Combine dressing and escarole in a large bowl. Toss in orange rounds, 1/4 cup pickled onions, and 1/4 cup pistachios. Transfer the mixture to a platter or bowl, and sprinkle with 1/4 cup of the remaining pistachios.
Pickled onions are sweet, tart, and crunchy. There’s not much that tastes better than pickled onions. I keep pickled onions in a jar and add them to all kinds of dishes, from eggs to salads to roasted vegetables.” -Anna Stockwell.
Include plenty of Gorgonzola in the recipe. Anna originally published this recipe.
Step 1 Bring 5 cups of lightly salted water to boil in a large saucepan. Mix in the polenta and stir to combine. Reduce heat to low and often start until the water is absorbed completely and the polenta becomes very thick. This can take 7-10 minutes. Add milk to the polenta frequently until it thickens, about 5-10 minutes. Add Parmesan to the mixture and season with salt.
Step 2Transfer the mixture to a 1.5-to 2-quart baking dish or gratin dish. Smoothen the top. Let it cool down until you can stick your finger in it. Then sprinkle the Fontina and Gorgonzola pieces on top. Use your fingers to press the cheese into the polenta. Cover the polenta and let it chill for 4 hours, up to 2 days.
Step 3Remove the polenta from the fridge and let it sit at room temperature while your oven heats. Preheat oven to 400°F. Place rack on top. Bake covered for 20-30 minutes or until golden brown. Allow cooling for 10 minutes before serving.
Note: The seasoned cooking water (and Parmesan) add plenty of salt and flavor to the polenta. Before transferring it to the baking dish, ensure it is tasted. If necessary, add a few more pinches of salt.
Step 1 Prepare the onions. Combine vinegar, sugar, cinnamon sticks, and salt in a medium saucepan. Bring to a boil on high heat. Stir in the onions and then remove from heat. Allow cooling to room temperature. Then transfer the mixture to a container that can be resealable and place it in the refrigerator for at least 12 hours or up to 5 days.
Step 2 Prepare the salad. Mix orange juice with oil in a bowl. Season the salad with salt.
