Lime & Blistered Peanut Coleslaw

While I'll never deny the merits of a mayonnaise-based coleslaw, there's something wonderfully summertime refreshing about the vinaigrette-based variant. I love how the sharp tang of acid juxtaposes with the earthy, cruciferous veggies; their stout shredded texture holding up beautifully for picnic season.

The first time I made this Lime & Blistered Peanut Coleslaw, I enjoyed the flavors but wasn't thrilled with the composition. The recipe emphasized the necessity of finely shredded matchstick cabbage, which I didn't have the patience for—as a result, the delicate lime, honey and olive oil dressing felt too flimsy for my thick cabbage stalks. This time, I blended the dressing ingredients with the cilantro and jalapeno, plus some garlic, which produced a thick, salsa verde-like consistency robust enough to to match my cruciferous trunks (and saved me ample dicing and de-stemming time).

If you have the time and energy to finely chop a head of cabbage and the dexterity to navigate a Mandoline to shred your carrots, I applaud you! If not, this recipe is primed for a Trader Joe's hack. I used a combination of their shredded cabbage and carrot mix and "Cruciferous Crunch", which added slivered kale, Brussel sprouts, and broccoli to the mix. The flavor explosion of local farmers market or tiny heirloom tomatoes can make a world of difference here, as do the blistered peanuts—don't be shy about toasting them until the edges burn black. They make a fabulous foil to the coleslaw's acidic coat.

I added shelled hemp seeds too—optional, but a great way to add some protein to the salad and a nutty, crunchy pop. (To elevate to a main, serve the coleslaw with Heidi's Cumin-spiked Tofu).

If you go the "hack" route, the salad can be assembled in just minutes—the only thing you need to chop are the tomatoes into halves. Even better is how long it will hold up. I enjoyed the coleslaw all week long for lunch, and it never turned soggy. Simple and agreeable: the temperament of a true summertime salad.

Lime & Blistered Peanut Coleslaw (adapted from 101 Cookbooks)
Serves 6 as a side

Ingredients:
18-20 oz shredded cabbage, carrots, Brussel sprouts, kale, and/or broccoli
1 pint cherry or grape tomatoes, halved
1 cup unsalted raw peanuts
3 large or 4 small jalapeno peppers, seeds and stems removed
1/3c lime juice + 2 tsp grated rind
2 tsp honey
2 garlic cloves
1 bunch cilantro
3-4 Tbsp extra-virgin olive oil
1/2 tsp salt
3 Tbsp hemp seeds (optional)

Directions:
1. Blister the peanuts. In a skillet or 350F oven, roast the peanuts for 5 to 10 minutes, shaking the pan a few times along the way until golden and blistered.
2. Make the dressing. Blend the jalapeno, lime juice and zest, honey, garlic, cilantro, olive oil, and salt together in a food processor. Taste to adjust seasonings. (If too tart, add more honey or oil).
3. Assemble the salad. Combine the shredded vegetables, halved tomatoes, and dressing in a large bowl. Fold in the blistered peanuts and hemp seeds. Add more salt, if needed.

Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac

It's nearly impossible to visit a farmers market this time of year without a head of romanesco, nestled between its broccoli and cauliflower cousins, catching your eye. Was it the pinwheel of stegosaurus-like spiral spikes that first gave you pause? Or maybe its fluorescent lime hue was cause for reconsideration. Either way, we can agree that the romanesco is definitely the most bizarre-looking Brassica of the bunch. But if that fractal eccentricity means you're habitually turning to its tamer family members, I urge you to try those crazy spikes in the kitchen with Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac.

Contrary to its sharp exterior, romanesco has a very mild flavor; significantly subdued compared to broccoli or cauliflower. That's not to say the romanesco is dull—I've often seen it described as having a "sweet nuttiness" that becomes accentuated with high-heat cooking. Think of it as a vegetable to be praised for its agreeableness, perhaps; boasting a wonderfully crunchy texture primed for charring in that deeply satisfying way exclusive to roasted winter vegetables.

And yet, an oven isn't even required to cook the romanesco to perfection in this recipe. Instead, the florets are pan-roasted, achieving beautifully bronzed, charred edges in just 10 minutes time. At first, I was skeptical: how could such a burly stalk be cooked to completion via open stove top with minimal oil so quickly? The secret, it turned out, was in the finish. After approximately 8 minutes of charring, the florets are "steamed" with a splash of vegetable broth for the remaining cook time. The contact of the broth with the hot pan's bottom immediately creates a steam bath for the romanesco, ensuring that the crunchy florets lose their raw bite in the final minutes before serving. Genius, right?  To my delight, the pan-charring worked for two other winter vegetables I generally reserve for time-consuming oven roasting as well, broccoli and brussels sprouts.

This recipe hails from the Gjelina cookbook by Travis Lett, a connoisseur of phenomenal vegetable preparations. Everything is nuanced: the sweetness of the raisins and nuttiness of the tahini amplifying the flavor profile inherent to the romanesco, the sprinkle of tangy Sumac and coarse sea salt to finish. The presentation is beautiful, a masterpiece fit for entertaining that feels almost indulgent when whipped together on a random weeknight for one. Substitutions are effortless and welcome: romanesco can be subbed out for any other hearty winter vegetable, golden raisins with many a dried fruit. If Sumac isn't a pantry item for you, top with finely grated lemon peel instead.

Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac (from Gjelina)

Serves 4 to 6

Ingredients:
¼ cup tahini
Juice of 2 lemons
1 garlic clove, minced
2 Tbsp cold water
2 Tbsp extra-virgin olive oil, plus more for cooking
Kosher salt
Freshly ground black pepper
2 medium heads romanesco, trimmed and chopped into 1-in florets
¼ cup golden raisins
2 Tbsp vegetable stock or water
1 Tbsp ground sumac
Flaky sea salt
Best-quality olive oil for drizzling

Directions:

1. In a small bowl, combine the tahini with the lemon juice, garlic, and cold water. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 Tbsp at a time.) Season with kosher salt and pepper.
2. Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer. Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender.
3. Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.

Roasted Cauliflower with Garlic, Parsley & Vinegar

Cauliflower is the new kale. Could it be? Let’s discuss.

In previous posts, I’ve sung high praises regarding the versatility and chameleonic qualities of my fair-haired cruciferous friend.  Milder than its broccoli cousin, cauliflower flocks the entire texture spectrum, spanning from a prodigious, burly whole-headed steak to a delicate, fine grain of pulsed couscous.  These extremes are certainly fun, but I have to say that my favorite treatment lies in the equilibrium: regular oven-roasted florets. Because when they are good, they are soooo good. Cue Gjelina’s Roasted Cauliflower with Garlic, Parsley & Vinegar.

In the way that certain vegetables become hipsterishly fashionable (yes I’m talking about you Brussels sprouts, nestled smugly on the menu in between the hand-cut bacon cheeseburger and casual avocado toast), cauliflower is slowing rising up in the ranks of popular vegetable starters and sides that people can just NOT.GET.ENOUGH.OF. “OMG did you try the cauliflower at X?” someone will shout, eyes wide. “No, I can’t get a reservation until 2019 but I heard it’s AMAZING,” is the breathless reply. And so, cauliflower climbs the predictable curve of the HFV (hipsterish fashionable vegetable, that is), basking in Hollywood glory at its peak until it meets the inevitable fate of the kale Caesar salad and homemade brioche croutons. (I know it’s no longer a new phenomenon but is it really necessary to get angry when you see it on the menu? Let’s think about this rationally).

Sadly, this newfound stardom means that cauliflower will encounter dressings of questionable nature—in relation to health, that is. Swimming in oil or butter, or worse, dare I say bacon (please let this be the one vegetable that avoids the porcine food trend, please!) ensures that even the pickiest of eaters will enjoy the cool cruciferous. But this treatment is a cheat. Garbage bags would be tasty if roasted in copious quantities of various fats. We must let the cauliflower speak for itself!

 

Which is why you might be surprised that the it recipe I can’t stop raving about is unabashedly simple. Five additional ingredients. 13 minutes total cook time—aka speed of light in vegetable roasting years, where 45 minutes is considered quick. And still, it manages to emerge beautifully charred, slightly crunchy, and impossibly moist, with a touch of salt and oil that enhances instead of overpowers.

And then there’s the matter of the garlic confit. Slow-roasted whole garlic cloves swimming in a sea of olive oil and perfumed thyme sprigs and bay leaves, these tiny half-moons unapologetically burst with herbaceous flavor, immediately transcending your everyday garlic clove to an enchanted garden, riddled with flavor subtleties of grassy and botanical notes.  Make a whole batch, it will keep in your fridge for 2 months—and I dare you to go back to regular garlic ever again.

So, I think I answered it—yes, cauliflower is definitely the new kale. Enjoy it while it’s trendy, enjoy when its long forgotten. But if you stick to this recipe, I doubt that will ever be the case.

Roasted Cauliflower with Garlic, Parsley & Vinegar (from Gjelina)

Serves 4 as a side dish

Ingredients:

1 head cauliflower, trimmed and chopped into large florets

⅓ cup extra virgin olive oil (use as little as 3 Tbsp if you prefer less oil)

Kosher salt

Freshly ground black pepper

3 cloves Garlic Confit (see recipe below), chopped finely

2 Tbsp chopped fresh flat-leaf parsley

¼ tsp crushed red pepper flakes

2 Tbsp red wine vinegar (white wine vinegar works too)

Directions:

1. Preheat oven to 500 degrees F.

2. In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

3. Heat a large cast-iron* frying pan over high heat.  Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.

4. Remove from the oven, add the garlic confit, parsley, red pepper flakes and and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.

5. Transfer to a serving platter. Serve warm or at room temperature.

*If you don’t have a cast-iron frying pan, use a non-stick skillet instead. When cauliflower is ready to go into the oven, transfer to an oven-safe baking sheet lined with tin foil and a light mist of olive oil so it doesn’t stick.

Garlic Confit

Makes 4 cups

Ingredients:

2 cups extra virgin olive oil, plus more as needed

8 heads garlic, cloves separated and peeled (1 head = 10 cloves)

12 fresh thyme sprigs

3 bay leaves, bruised

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 1 inch of oil.

3. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from oven, let cool to room temperature.

4. Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.

Whole Roasted Cauliflower with Whipped Goat Cheese

Hailing from the Food52 column entitled "Genius Recipes," I don't even know where to start with the sheer brilliance of this Whole Roasted Cauliflower with Whipped Goat Cheese recipe. Is it the presentation's artistic forte, a perfectly crackled crust atop a dome of bronzed brassicaceae?  Is it the extraordinary aromatic broth, punchy and piquant, precise for poaching? Is it the whipped goat cheese topping, sinfully creamy, finished masterfully with a light drizzle of olive oil and sea salt? Or is it the fact that this silly, under-appreciated vegetable is elevated to steak status, treated with utmost sophistication and refinement?

The answer (D! All of the above!) is obviously a combination of each of these things. And why—in my own streak of genius—I, the cauliflower steak cooking virgin, took the plunge and tried this for the first time on a crowd. Big risk, big reward: it received an overwhelmingly positive response, and therefore I get to share with you!

You heard it here first: cauliflower, broccoli's lesser-loved, pasty cousin, is quickly emerging as the hottest trending vegetable. The culinary world has finally flexed some creative muscle on the blank canvas that is the bland, awkward heft of a vegetable—ironically, the same characteristic that banished it to banality before. Off the top of my head, I've seen it processed into rice, turned into pizza crust, act as the "meat" for vegan buffalo bites, and now whole roasted as a steak. (In restaurants, it's generally served with a large steak knife thrust deeply into the center—now we're just being dramatic.)

Though roasted whole, the cauliflower works best as a side—cut into wedges to split amongst diners. The recipe makes a more than generous amount of whipped goat cheese (its pretty rich), so I recommend halving the recipe if you don't plan to use it as a sauce for other things. (Have faith though, I would literally eat it slathered on a rock.) The poaching liquid, which falls quizzically into the "best thing I ever ate" category despite utilizing only pantry items, can also be reserved for other uses: you can save it to make this recipe again the very next night (I did!) or use as a broth for mussels, pasta, or zuppa di pesce.

The original recipe is written by Alon Shaya for Bon Appetit, was slightly adapted by Kristen Miglore for Food52, and further adapted (lightened up) by me. I've proactively eliminated all butter, cream cheese, and cream; leaving all decadence to the poaching liquid and goat cheese, and of course, the natural flavors of the man of the hour, le cauliflower.

Whole Roasted Cauliflower with Whipped Goat Cheese (adapted from Food52)
Serves 4 side servings

Ingredients:

Roasted Cauliflower:

1 head cauliflower, whole, stem trimmed and leaves removed

2 ½ cups dry white wine

⅓ cup olive oil plus more for serving (can use less, but cauliflower may not thoroughly brown and crackle)

kosher salt

3 tablespoons fresh lemon juice

1 tablespoon crushed red pepper flakes

1 tablespoon sugar

1 bay leaf

Whipped Goat Cheese:

4 ounces fresh goat cheese

3 ounces feta cheese

6 ounces plain nonfat Greek yogurt

1 ½ tablespoons olive oil plus more for serving

Coarse sea salt

 Directions:

1. Heat oven to 475° F. Bring wine, oil, a generous sprinkle of salt, lemon juice, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot.
2. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 12 minutes.
3. Using 2 slotted spoons or a mesh strainer or spider, transfer cauliflower to a rimmed baking sheet or roasting pan, draining well. Reserve at least ½ cup of poaching liquid.
4. Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes.
5. While cauliflower is roasting, make whipped goat cheese: blend goat cheese, feta, yogurt, and 1 ½ tablespoons olive oil in a food processor until smooth; season with sea salt. Transfer to a serving bowl and drizzle with olive oil. (Note: Whipped goat cheese can be made one day ahead. Cover and chill in the refrigerator.)
6. When cauliflower is finished roasting, transfer to a plate. Spoon a few tablespoons of poaching liquid over the cauliflower. Serve with whipped goat cheese.

Crispy Delicata Rings with Currant, Fennel, and Apple Relish

I love squash with a fervent ardor. If you see a girl at the Greenmarket trying to transport a giant gourd under each arm muttering to herself that it's really time to switch from 3 lb weights to 5 lb weights at the gym—but grinning like an idiot as she ungracefully continues the struggle—it's probably me. Hey, it's a labor of love! Because once I finally lug those child-sized cucurbitas home, that's when the real work begins. Peeling, seeding, chopping, and roasting for a minimum of 40 minutes—many times over an hour—until it's finally ready to eat. No Whole Foods, I will not give in and by your overpriced, pre-cut, time-saving containers—I treasure those extra three dollars, thank you very much.

Like any regular vegetable zealot weirdo, I have OCD tendencies about the preparation of my squash. Butternut gets cubed and roasted, often added to a chunky minestrone or pureed for a soup of it's own. Acorn is sliced into wedges, drizzled generously with maple syrup and eaten just so as a snack or side. Spaghetti squash is the go-to pasta substitute, heaped under a thick tomato sauce or winter stew.

But then I discovered a game-changer: delicata squash, featured in this Crispy Delicata Rings with Currant, Fennel, and Apple Relish recipe.  Similar in size to a kirby cucumber, these guys can easily be bought by the half-dozen without undertaking an accidental arm work out.  Furthermore, they don't need to be peeled—or even roasted! In this recipe, the delicata are cut in half-inch rounds and pan-sautéed for a total of 4 minutes. Unstrenuous squash: who knew!

Because delicata is cylinder-shaped, it sliced into rounds, which transforms into rings after the seeds are scooped out. The shape is super fun, like onion rings or dried apple rings or gummy rings, and make for quite the artistic presentation too: while the recipe is deceivingly simple, the presentation is artistically beautiful; echoing the flavors' sophistication.

Grounding the dish are the squash rings; earthy and heat-kissed, perfectly bronzed and blistered. Lime zest and juice add an unexpected but welcomed tang, while the cider-based relish is juicy and thick; dissolving like candy on the tip of your tongue. This side will standout anywhere, so consider a delicata debut on Thursday's Thanksgiving table!

Crispy Delicata Rings with Currant, Fennel, and Apple Relish (By TheWimpyVegetarian)
Serves 4

Crispy Delicata Rings:

• 2 delicata squash
• salt
• olive oil
• 1 lime

1. Slice the ends off of the squash. Slice into ½" rings and remove the seeds with a spoon. Reserve the seeds for another use or roast them with some cayenne pepper, salt, and cumin and sprinkle over the finished dish.
2. Lightly salt the squash and let sit for 30 minutes. Completely dry off with paper towels, removing the salt. Heat enough oil to coat a sauté pan over medium high heat. Lightly salt the squash rings with fresh salt and add them to the pan. They should sizzle the moment they hit the pan. Don't crowd them or they'll steam more than they'll brown. Sauté until lightly browned (about 2 minutes per side).
3. Remove to a plate and add lime zest and juice (use grate and juice of ½ lime per each delicata).
4. Top with the Currant, Fennel and Apple Relish and serve warm. Optional: add spiced roasted squash seeds or fennel fronds.

Currant, Fennel and Apple Relish:

• ½ cup dried currants (can substitute raisins)
• ½ crisp apple, peeled, seeded, finely diced (e.g. Pink Lady)
• 1 fennel bulb, outer layer removed, finely diced
• 1 cup apple cider
• 1 tablespoon Calvados (can substitute regular brandy)

1. Combine all ingredients in a small pot and simmer over medium low heat until the cider is reduced by half. Strain and sprinkle over the Crispy Delicata Rings.

Vinegar Carrots with Toasted Sesame Seeds

People often ask me how I pick my recipes. Do you set out with a recipe in mind, they ask, or do certain ingredients inspire the dish? The answer is a bit of both. For example, now that it is fall, I feel obliged to add a new hearty soup to my repertoire and will google accordingly. But other times, the ingredients just speak to me (hello!) as was the case with this Vinegar Carrots with Toasted Sesame Seeds recipe. On a weekly trip to the Union Square Farmers Market, I came across the most beautifully rainbowed bunches of carrots I'd ever seen. Creamy ivory, golden yellow, and deep, regal violet stalks accompanied the expected orange taproot; complete with cartoonish big, bushy green tops.

At the farmers market, my beta-carotene buddies didn't just speak to me—they shouted with glee. "Pick me! Are we not the most colorful bunch of carrots you've ever seen? How excited are you to cook with us!" And finally, "can you not just roast us though? That's boring."

Ok, I conceded. But which to pick: the fat, rotund roots or the thin, delicate bunch?  In a rush I grabbed the former, a decision I was grateful for later on: the thicker carrots peeled wonderfully for this quaint little side salad.

I loved this recipe because the ingredients are mainly pantry items, but the end result was so unique and delightful that I felt, flavor-wise, like I was experiencing something completely new. Pleasingly nutty, tangy and acidic, and kickin' in heat and honey; each ribbon packs quite the flavor punch. As the weather cools and our appetites gear up for heavier grub (stews, roasts, etc), think of this light, lithe carrot salad as a choice side to accompany that hearty fare. It's easy to evolve this side into a main too: just add spiced chickpeas and a heaping cup of cooked quinoa for an easy, healthy, and certainly colorful fall lunch or dinner.

Vinegar Carrots with Toasted Sesame Seeds (from The New Persian Kitchen)

Ingredients:

• 1/2 cup sesame seeds (white or black)
• 1 clove garlic, minced
• 2 tablespoons white vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 1 teaspoon red pepper flakes
• Sea salt
• 1 1/2 pounds carrots, cut lenthwise into thin ribbons via peeler or matchsticks via mandoline
• 1 cup fresh cilantro, tightly packed

Directions:

1. Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alternate between shaking the pan and stirring the seeds. When the seeds start to pop, after a couple of minutes, transfer them to a plate and let cool to room temperature.

2. In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds, and 1/4 tsp salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season with salt, to taste, and serve. (If you can, make the salad a few hours before serving to let the carrots soak up the dressing.)

Orangy Wheat Berry and Orzo Salad

Picnic season is upon us, and I have just the dish to make your potluck contribution stand out well above all the rest. I guess this dish could technically be considered a pasta salad because it features orzo as a a main ingredient, but its about as far away from the mayonnaise-slathered, insipid version as you can get. Spirited, zesty, citrusy, and spry; this Orangy Wheat Berry and Orzo Salad breaths new life into one of summer’s most iconic sides.

If the ingredients sound familiar, that’s because I poached the dressing (and wheat berries) to make my Arugula Wheat Berry Salad with Citrus Vinaigrette over the winter. I just couldn’t wait—the vinaigrette is literally drinkable! The combination of orange, white wine vinegar, and extra virgin olive oil is tangy and light: acidic enough for a little kick, but mollified by the oil for a taste that’s just right. I recommend using orange juice concentrate over regular orange juice if you can, the flavor is a bit more robust.

Colorful is this salad too, with large chunks of fresh oranges and bright green scallions dotting the tiny wheat berry spheres and ivory orzo. The texture variation is one of my favorite aspects: crunchy wheat berries, silky orzo, and fleshy orange segments, sprinkled with a generous garnish of biting scallions and steely pine nuts.

So, besides being delicious, what makes this salad picnic perfect? First of all, it can easily be made the night before without any sort of wilting. (In fact, I recommend doing this anyway to let the vinaigrette really seep into the ingredients. Just reserve the pine nuts until serving.) Second, it can be served cold or at room temperature, which works well for hours of sitting in a picnic setting. Third, it lends itself to a big batch—since the wheat berries take a long time to cook (its worth it though, I promise), make a ton and just eat it consecutively for a few days if not serving for a crowd. To transform the salad from a side dish to a main, top with grilled salmon or shrimp, and serve on a bed of greens. Consider chickpeas and goat cheese for a vegetarian option.    

Orange you glad I introduced you?!

Orangy Wheat Berry and Orzo Salad (from my Mama.)
Makes 6-8 side servings

Ingredients:
1 cup orzo
1 cup wheat berries
2 oranges, peeled and chopped
1 cup freshly squeezed orange juice (or 1/4 cup frozen orange juice concentrate)
3 tablespoons white wine vinegar

1/4 cup olive oil 
3 teaspoons pine nuts, toasted
3 scallions, diced
salt & pepper to taste

Directions:
1. Cook wheat berries according to package directions. (Cooking time is approximately 1 hour, so start on these guys first.) When finished, place into a large bowl and let cool.
2. Cook orzo according to package directions. Let orzo cool, and add to bowl with wheat berries.
3. Reduce orange juice to a glaze in small saucepan. (If using orange juice concentrate, replace this step —as it is already reduced—with microwaving for 15 seconds or until no longer frozen.) When the orange juice reduction has cooled, mix oil, vinegar, and a generous sprinkle of salt & pepper into the saucepan.
4. Pour orange juice reduction into the large bowl, and mix thoroughly. Just before serving, sprinkle with the pine nuts and scallions.