Receta Bring a Tangerine and Avocado Salad to the Party
By Greg Henry
Tangerine and Avocado Salad proves how weird I am. I hope you don’t think that I think tangerines and avocados are a weird combination though. Tangerines and avocados play nicely together. Tangerines and avocados aren’t the reason this salad proves I’m weird. This salad proves I’m weird because it shows just how much this blog has changed my outlook. I now judge everything using food rules.
Tangerine and Avocado Salad Rules
Food Rule #1: When a friend asks you to bring something to a party you say “yes.” If that same friend asks you to bring something particular to that party you say “yes.”
So I made this Tangerine and Avocado Salad (with charred jalapeño vinaigrette) to take to a friend’s barbecue last night because he asked me to. There shouldn’t be a problem with that sentence. That sentence shouldn’t make me uncomfortable. But there is and it does.
Food Rule #2: Normal people see food differently than food bloggers. They just do.
I write a blog (this blog you’re reading in fact). Which means I think about food WAY too much. In fact you might say I over think food. So when this friend said to me, “bring salad, you make great salad”. The weirdo in me held the phone away from my face, eyes a goggle and mouth aghast, as I thought to myself: you’re supposed to ask people who don’t cook to bring the salad.
Food Rule #3: Salads don’t have to be lettuce.
I almost forgot that rule. When asked to bring salad to a party most people will bring lettuce– but you don’t have to. I’m not saying there’s anything wrong with lettuce. Lettuce makes a perfectly nice salad– the perfect solution for people who don’t cook. But I cook. Don’t you want me to gloriously prove that with all your friends watching?
Food Rule #4: Don’t be a show off. Especially if the party isn’t at your house.
Food Rule #5: Find a compromise. Find a compromise. Find a compromise.
This Tangerine and Avocado Salad (with charred jalapeño vinaigrette) is (almost) exactly the sort of thing the host was expecting when he asked me to bring a salad, but it lets me get just creative enough. The host’s grilled lamb chops were the star (as they should be) but the cook in me couldn’t help noticing all the empty salad plates…
Food Rule #6: Clean plates are the only “Thank You” this Tangerine and Avocado Salad cook requires. GREG
Ingredients
- ½ cup fresh tangerine or orange juice
- 1 jalapeño
- 1 small shallot (peeled and minced)
- 2 tablespoon white wine vinegar
- 1 pinch Kosher salt, freshly ground pepper (or more to taste)
- ½ cup vegetable oil (or other mild flavored oil)
- 2 tablespoon extra-virgin olive oil
- 2 ripe avocados (peeled and cut into ½-inch chunks)
- 4 tangerines (sliced into ½-inch thick rounds, see notes)
- 6 cup arugula (loosely packed)
- ½ cup fresh mint leaves (loosely packed)
- 2 ounce feta cheese (crumbled)
Directions
Make the vinaigrette: Simmer tangerine or orange juice in a small saucepan until syrupy and reduced to about 2 tablespoons, about 8 minutes. Let cool.
Roast the jalapeño by laying it directly over gas flame, turning occasionally until charred on all sides. Place it in a small bowl, cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stem and seeds, then finely chop the pepper.
Whisk shallot, vinegar, reduced juice, and the jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside. Vinaigrette can be made 1 day ahead; cover and chill.
Make the salad: Toss avocados, tangerines, arugula, mint, and about ⅓ cup vinaigrette to taste in a large bowl; top with feta. Serve with remaining vinaigrette on the side.
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Notes
Try slicing the tangerines before you peel them. The peel slips away easily from the rounds leaving perfectly shaped tangerine slices.
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