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Curly Endive, Blood Orange, and Tangerine Salad (Alfred Portale)

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“Alfred Portale, 12 Seasons Cookbook”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel tangerines and set them aside.
  2. Slice the ends off the blood oranges; working with 1 orange at a time, place it on a cutting board on one of the cut ends so that it sits squarely on the board.
  3. Using a small, sharp knife, slice away the skin and white pith; repeat with the other orange.
  4. Separate both the tangerines and oranges into sections.
  5. Cut the red onion into very thin slices.
  6. In a mixing bowl, toss together the frisee, watercress, and onion.
  7. Whisk the vinaigrette ingredients together, then drizzle over the greens.
  8. Toss to mix.
  9. Season with salt and pepper.
  10. Pile the greens in the centers of 4 plates and arrange the tangerine and orange sections around them, alternating the tangerine and orange sections; serve immediately.

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