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
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Ingredients
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12
clementines, peeled (2 clementines per person)
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2
large carrots, peeled
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1 teaspoon
red onion, finely chopped
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1 tablespoon
extra virgin olive oil
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1/2 teaspoon
coarse kosher salt
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1 handful
fresh mint leaves, torn
Directions
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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.
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Using a vegetable peeler, shave the (already peeled) carrots directly on top of the orange slices. They will create loose curly cues on top.
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Sprinkle chopped red onion over the salad.
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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.
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Drizzle with a healthy dose of olive oil, and coarse salt. Don't be shy, this brings it all together.
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