Thursday, December 11, 2008

How to Make a Citrus Salad in the Winter

Items you will need to make this salad:
4 tangerines
1 medium fennel bulb
1 cup chopped fresh parsley
1 bunch watercress, washed with hard stems removed
1 cup red onions, thinly sliced
1/4 cup olives
1/2 cup walnuts
2 Tbs extra-virgin olive oil
Black pepper
1/2 tsp salt

Soak the onions in cold water for about 15 minutes than drain and pat dry with a paper towel or clean kitchen towel.
Peel tangerines. Over a medium bowl, slice tangerines at membrane and let them drop into bowl along with the juice. Add the onions to the tangerines.
Remove any of the discolored parts from the fennel. Cut fennel in half and throw away the hard core. Slice fennel very thinly and add to the citrus and onions. Stir in parsley and salt. Sprinkle with black pepper. Stir in the olive oil and let set for 30 minutes.
Dry roast the walnuts in a medium sized heavy skillet for 5 minutes. Chop into small pieces. Serve salad over watercress, sprinkle walnuts on top.
To loosen walnut skins: Rub against a strainer over the sink.
May also sprinkle crumbled feta cheese on top.
If you are not going to eat this right away, save the parsley to add later.
Some people are allergic to nuts.

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