Avocado and Tangerine Salad with Jalapeño Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)! Ingredients:
1/2 cup fresh tangerine juice |
1 jalapeño |
1 small shallot, finely chopped |
2 tablespoons white wine vinegar |
kosher salt, freshly ground pepper |
1/4 cup vegetable oil |
2 tablespoons extra-virgin olive oil |
2 avocados, sliced |
4 tangerines or clementines, peeled, sliced into rounds |
6 cups purslane, arugula, or watercress, thick stems trimmed |
1/2 cup fresh mint leaves |
2 ounces feta, crumbled (about 1/3 cup) |
Directions:
1. Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
2. Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
3. Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
4. Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
5. DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
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