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Author Notes: Inspired by an orange salad served at my favorite Tapas restaurant (Si Tapas in Dallas), this easy-to-assemble dish has become my go-to for easy entertaining. The raw carrot gives it a nice crunch without taking anything away from the sweet clementine. The red onion provides a nice 'zing' and the mint brings colors and subtly ties it all together. It's refreshing in the summer, and a perfect light dish in the winter to take advantage of my darling clementines. —CatherineTornow
- 12 clementines, peeled (2 clementines per person)
- 2 large carrots, peeled
- 1 teaspoon red onion, finely chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse kosher salt
- 1 handful fresh mint leaves, torn
- Once the clementines are peeled (thankfully and easy task) slice them horizontally, like the equator. You should be able to get about 5 - 6 slices from each clementine. Arrange them on a large platter, overlapping slightly.
- Using a vegetable peeler, shave the (already peeled) carrots directly on top of the orange slices. They will create loose curly cues on top.
- Sprinkle chopped red onion over the salad.
- Pick fresh mint leaves off their stems. When you have a good handful, give them a rough tear, arrange on top of the salad anywhere that needs color.
- Drizzle with a healthy dose of olive oil, and coarse salt. Don't be shy, this brings it all together.
- This recipe was entered in the contest for Your Best Citrus Recipe
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7 food-filled honeymoons.
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