Fresh Orange, Radish, and Butter Lettuce Salad

Ingredients

• 6 navel oranges
• 1 tablespoon finely chopped shallots
• 1 tablespoon chopped fresh mint
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• ½ teaspoon orange zest
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons canola oil
• 6 cups frisée lettuce
• 2 medium-size heads butter lettuce, torn into bite-size pieces
• 2 bunches radishes, thinly sliced (about 3 cups)
• ½ cup chopped dry-roasted pistachios
• 1. Cut a ¼-inch-thick slice from each end of oranges, using a sharp, thin-bladed knife. Place fruit, cut sides down, on a cutting board. Peel fruit; cut away bitter white pith. Slice between membranes, and gently remove whole segments, holding fruit over a bowl to collect juices. Gently squeeze membranes to release any juice. Discard membranes. Reserve segments and juice (about 2 cups segments and ¾ cup juice).

Instructions

1. 1Cut a 1/4-inch-thick slice from each end of the oranges using a sharp knife. Place the fruit cut-side down on a cutting board and slice away the peel and bitter white pith. Slice between the membranes to remove whole segments, holding the fruit over a bowl to collect the juices. Squeeze the empty membranes over the bowl to release any remaining juice, then discard them.
2. 2Whisk 6 tablespoons of the reserved orange juice, shallots, mint, Dijon mustard, honey, orange zest, salt, and black pepper in a small bowl. Slowly drizzle in the olive oil and canola oil while whisking constantly. This slow addition helps the dressing emulsify so it doesn't separate.
3. 3Combine the frisee, torn butter lettuce, and sliced radishes in a large serving bowl. Pour the dressing over the greens and toss gently to coat them evenly. Divide the salad among plates, then top with the reserved orange segments and chopped pistachios.

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