Butter Lettuce & Orange Salad

with Candied Seeds & Pistachios

30 MIN

$20.99 2 Servings

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From the Test Kitchen

This salad is packed with bright flavors from the juicy orange slices, fresh mint, and a trio of sunflower seeds, sesame seeds, and pistachios candied with orange zest sugar. It's perfectly balanced by a rich balsamic-tahini dressing.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

400 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Navel Oranges
2 heads Butter Lettuce
1 bunch Mint
2 tsps Honey
¼ cup Roasted Pistachios
1 tsp Black & White Sesame Seeds
1 Tbsp Sugar
¼ cup Roasted Sunflower Seeds
3 oz Radishes
2 Tbsps Balsamic Vinegar
2 Tbsps Tahini

step-by-step

instructions

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Roughly chop the pistachios. Using a zester or the small side of a box grater, finely grate one orange to get 1 tablespoon of zest. Peel both oranges; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Pick the mint leaves off the stems. In a bowl, combine the orange zest, sugar, and 1 tablespoon of water; stir until the sugar has dissolved. In a separate, large bowl, whisk together the vinegar, tahini, honey, and 1 tablespoon of water; season with salt and pepper.

2 Make the candied seeds & pistachios

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds, sesame seeds, and chopped pistachios; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly toasted. Add the orange zest-sugar mixture (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated. Transfer to a plate.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced oranges, and sliced radishes. Season with salt and pepper. Gently toss to combine. Serve the salad topped with the candied seeds and pistachios. Garnish with the mint leaves (tearing just before adding). Enjoy!