Winter Salad with Tangerines, Radishes & Dates
Photo By: Kristin Teig
Fresh mint leaves are scattered throughout this winter salad and then chopped into the vinaigrette, giving this recipe a bright, fresh, almost summery flavor.
Total Time: 30 minutes
Hands-On Time: 15 minutes
Yield: 4–6 servings (2/3 cup vinaigrette)
For the salad:
- 1/2 cup pecan halves
- 3-1/2 ounces roughly chopped salad greens, any variety, about 8 cups, loosely packed
- 1 small or 1/2 large fennel bulb, fronds removed and bulb very thinly sliced, about 1-1/2 cups
- 1 cup coarsely chopped fresh mint leave
- 2 scallions, green and white parts, thinly sliced
- 6 radishes, very thinly sliced
- 2 tangerines, peeled and split into segments
- 8 large dates, such as Medjool, pitted and cut into thin slivers
Preheat your oven to 325°. Toast the pecans in a small ovenproof skillet until browned and fragrant, 8 to 10 minutes. Set aside.
Add the greens to a large salad bowl. Layer on the fennel, mint, scallions, radishes, tangerine segments, dates, and toasted pecans.
For the vinaigrette:
- 1 teaspoon Dijon mustard
- Kosher or sea salt and freshly ground black pepper, to taste
- 2-1/2 tablespoons coarsely chopped fresh mint leaves
- 1 scallion, green and white parts, thinly sliced
- 1/4 cup tangerine juice, from about 2 tangerines
- 1 tablespoon white-wine vinegar
- 1/3 cup extra-virgin olive oil
Make the vinaigrette: In a small bowl mix the mustard, salt, pepper, and mint. Add the scallion, tangerine juice, and vinegar. Whisk in the oil and taste for seasoning. Serve alongside the salad. (The vinaigrette will keep, covered and refrigerated, for several days).