1/2 cup shelled pistachios
1 tablespoon red wine vinegar
salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
3 tablespoons olive oil
1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf)
1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices)
3 strips bacon, cooked to crispy
2-3 small radishes, quartered to wedges
In a small bowl, combine the red
wine vinegar, mustard, and a couple of pinches of salt and pepper.
Drizzle in the olive oil while whisking rapidly until mixture is
emulsified. Gently tear lettuce into bite-sized pieces. Toss with the
dressing and remaining ingredients. Serve immediately.
bacon recipe courtesy of: The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Cathy Erway. Gotham, 2010 | posted by Caroline Russock on Serious Eats, February 25, 2010