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Tangerine Avocado Salad w/ Jalapeņo Vinagrette Recipe

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This recipe for Tangerine Avocado Salad w/ Jalapeņo Vinagrette is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fresh tangerine juice
1 jalapeņo
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:
Directions:
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
Heat a small heavy skillet over mediumhigh heat. Cook jalapeņo, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeņo directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeņ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeņo, if desired. Set vinaigrette aside.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
Number Of Servings:
Number Of Servings:
8 Servings
Personal Notes:
Personal Notes:
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

 

 

 

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