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Bon Appétit

Avocado and Tangerine Salad with Jalapeño Vinaigrette

By Ed Kenny

4.8

(15)

Image may contain Plant Food Produce and Vegetable
Copyright Cedric Angeles

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

Recipe information

  • Yield

    Makes 8 servings

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)

Preparation

  1. Step 1

    Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

    Step 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.

    Step 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.

    Step 4

    Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

    Step 5

    DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

TagsSaladSalad DressingTangerineCitrusFruitAvocadoVegetableArugulaLeafy GreensStarterSideDinnerVegetarianNut FreeGluten FreeDairy FreeSimmerBon Appétit

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