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
clementines, peeled (2 clementines per person)
large carrots, peeled
teaspoon red onion, finely chopped
tablespoon extra virgin olive oil
teaspoon coarse kosher salt
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