But for my acid component, instead of vinegar, I used two tablespoons of tangerine juice. Dress salad and mix thoroughly but gently. Mix together minced ginger, soy sauce, sugar, lemon juice, orange juice, sesame oil, and water.

Peel tangerine and separate into sections. Divide the salad between 4 plates or bowls evenly divide the egg and cooked bacon among them. Chop up lettuce, grate carrot, and chop cilantro. Toss to coat evenly, then taste and adjust the seasoning with salt and pepper, if necessary. Garnish with a sprinkling of marigold blossoms. When I made my tangerine vinaigrette, I also used 3/4 cup olive oil. Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Toss the pea tendrils with the remaining dressing, then top the platter with them. Store refrigerated for up to 1 week bring to room. Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. Scatter over the grapefruit along with the toasted macadamia nuts. In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper. Whisk gently until homogenous, then slowly add the avocado oil, and season with the remaining 1/2 teaspoon salt.Īrtfully decorate a platter with some arugula and the warmed grapefruit. Make dressing: Add to a bowl the lemon juice, reserved citrus juice, mustard, soy sauce and shallots. Remove and crush with 1/2 teaspoon salt.Ĭook the peas in boiling, salted water until tender, about 3 minutes, then remove and let cool. A hefty dose of turmeric, given away by the dressings beckoning golden hue, meets honey (or maple syrup), freshly squeezed tangerine juice, plenty of black. Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl season with salt and pepper. Reserve the citrus juices.Īt same time, toast the macadamia nuts for 8 minutes. Sprinkle the grapefruit with the light brown sugar and 1/2 teaspoon salt. Add to a large cast-iron pan along with the tangerine juice and carcasses.

Trim the grapefruits by cutting off the tops and bottoms, then remove the skin from the sides, leaving the grapefruits whole. Slowly pour in oil while whisking until incorporated. Preheat a wood burning oven or regular oven to 375 degrees F. Trim the grapefruits by cutting off the tops and bottoms, then remove the skin from the sides, leaving the grapefruits whole. Step 2 In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and mustard. If you like vegetables and salads you may want to try my baked asparagus wrapped in prosciutto, roasted beet salad with mint and feta, or roasted chick peas, asparagus salad with yummy garlic-Dijon dressing, or zucchini torta. These few steps make everything go so easily when you are putting together the salad. You can also make the dressing 1 or even 2 days ahead as well. Use dressing to stuff whole poultry, to make a bed on which to bake poultry pieces, or place in a covered casserole and bake at 325 degrees for 30 minutes. Stir in broth and remaining ingredients, combining thoroughly. Cutting the grapefruit and honey tangerine segments can totally be done the night before and it is so worth segmenting the fresh fruit instead of canned. Melt butter in a large skillet add onion and celery and saute until tender. I like to toast more than I’m going to use this way I always have some around and keep the extras fresh in a Ziploc. Typical in making most salads there are more than a few components coming to the party so you have to organize yourself a bit. This dressing actually originated out of The Joy Of Cooking and of course I tweak it by adding Dijon and rice wine vinegar. I wanted these particular fruits and vegetables in the fennel & citrus salad because these are some of my favorites and they work so well together. How refreshing is that…thinly sliced fennel, ruby red grapefruit and honey tangerine segments, with hearts of palm and dressed with a tangerine vinaigrette! We can’t forget the sprinkle of toasted sesame seeds for a little nuttiness and of course the challah bread garlic croutons to complete the salad. Fennel & Citrus Salad with Tangerine Dressing

Tangerine salad dressing