A tangerine, sometimes called “kid glove orange” because of the way its loose skin will slip off, has such a sweet, bright flavor when at its peak around November. This salad is fine-looking with light variegated shades of green set with vivid sections of citrus and golden challah croutons dusted with tarragon.
Recipe information
Yield
serves 6
Ingredients
Croutons
Salad
Preparation
Make the Croutons
Step 1
In a large skillet set over medium heat, melt the butter with the oil. Add the bread cubes and cook, stirring, for 5 minutes or until the bread is toasted. Sprinkle with the tarragon, salt, and pepper. Cool on a wire rack until needed or store in an airtight container for up to 3 days.
Assemble the Salad
Step 2
Arrange the fennel and tangerine sections on a serving platter. Drizzle with the tangerine juice and olive oil, then sprinkle with the coarse salt and pepper. Top with the croutons and garnish with the fennel fronds.
Notes
Step 3
To cut neat sections of citrus and remove the pith, use a very sharp paring knife and slice the skin off, removing as little flesh as possible. Then, over a bowl, cut along the divisions (between the membranes) with your knife, letting the sections fall in the bowl and catching the juice in the bowl too.
Step 4
A rite of passage for girls up until the sixties was to change from the little white cotton gloves girls wore to the white kid gloves of a young lady.
