Avocado And Tangerine Salad With Jalapeno Vinaigrette
This vibrant salad combines the refreshing flavors of tangerines and avocados with a zesty jalapeño vinaigrette. The sweet and tangy reduction of fresh tangerine juice adds a delightful twist to the dressing, while the charred jalapeño brings a hint of smokiness and heat. Tossed together with peppery greens, sweet tangerine slices, and creamy feta cheese, this salad is a perfect balance of flavors and textures that will brighten up any meal.
— Constant Cookbook
Ingredients
- 1/2 fresh tangerine juice
- 1 jalapeño
- 1 small shallot, finely chopped
- 2 white wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 vegetable oil
- 2 extra-virgin olive oil
- 2 avocados, sliced
- 4 tangerines or clementines, peeled, sliced into rounds
- 6 purslane, arugula, or watercress, thick stems trimmed
- 1/2 fresh mint leaves
- 2 feta, crumbled (about 1/3 cup)
Instructions
- Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5â8 minutes. Let cool.
- Heat a small heavy skillet over medium- high heat. Cook jalapeño, turning occa-sionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
- Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
- Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
- DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
Yield
8 servings
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