Curly Endive, Blood Orange, and Tangerine Salad (Alfred Portale) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Alfred Portale, 12 Seasons Cookbook Ingredients:
2 tablespoons blood orange juice or 2 tablespoons tangerine juice |
2 teaspoons fresh lime juice |
1 tablespoon fresh lemon juice |
1 tablespoon extra virgin olive oil |
1 tablespoon grapeseed oil |
coarse salt |
fresh ground white pepper |
3 tangerines |
2 blood oranges |
1/2 medium red onion |
4 cups loosely packed frisee (curly endive) |
2 cups loosely packed watercress |
coarse salt |
fresh ground white pepper |
Directions:
1. Peel tangerines and set them aside.
2. Slice the ends off the blood oranges; working with 1 orange at a time, place it on a cutting board on one of the cut ends so that it sits squarely on the board.
3. Using a small, sharp knife, slice away the skin and white pith; repeat with the other orange.
4. Separate both the tangerines and oranges into sections.
5. Cut the red onion into very thin slices.
6. In a mixing bowl, toss together the frisee, watercress, and onion.
7. Whisk the vinaigrette ingredients together, then drizzle over the greens.
8. Toss to mix.
9. Season with salt and pepper.
10. Pile the greens in the centers of 4 plates and arrange the tangerine and orange sections around them, alternating the tangerine and orange sections; serve immediately.
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