Tangerine, Watercress And Blue Cheese Salad
 
1/3 cup  olive oil
1/4 cup  orange juice
3 Tbsp  white wine vinegar
1   shallot, minced
 
2 bunch  watercress, trimmed
1/2 small  red onion, halved, thinly sliced
4 medium  tangerines, peel and white pith removed, fruit cut crosswise
  into 1/3-inch-thick rounds, seeded
1/2 cup  (generous) crumbled blue cheese (about 2 ounces)
 
whisk olive oil, orange juice, white wine vinegar and minced shallot in 
small bowl to blend. season to taste with salt and pepper. (can be 
prepared 1 day ahead. cover and refrigerate. bring to room temperature 
before using.) 
combine watercress and onion in large bowl. toss with enough dressing 
to coat. transfer to platter. arrange tangerine slices over. sprinkle 
with blue cheese. serve, passing remaining dressing separately. 
 
serves 6. 
 
 
 
citrus salad with ginger yogurt 
 
1   pink grapefruit, peeled
2 large  tangerines or minneolas, peeled
3   navel oranges
1/2 cup  dried cranberries
2 Tbsp  honey
1/4 tsp  ground cinnamon
1   16 or 17.6-ounce container greek yogurt
2/3 cup  minced crystallized ginger
1/4 cup  golden brown sugar
  additional dried cranberries
 
break grapefruit and tangerines into sections. cut grapefruit sections 
into thirds; cut tangerine sections in half. transfer grapefruit, 
tangerines, and all juices to deep serving bowl. using small sharp 
knife, cut all peel and white pith from oranges. slice oranges into 
1/4-inch-thick rounds, then cut slices into quarters. add oranges and 
all juices to same bowl. mix in 1/2 cup dried cranberries, honey, and 
cinnamon. cover and refrigerate at least 1 hour. mix yogurt and ginger 
in bowl. (fruit and yogurt can be prepared 1 day ahead. cover 
separately; chill.) 
spoon yogurt atop fruit. sprinkle with brown sugar and dried 
cranberries. 
 
market tip: greek yogurt, which is actually drained yogurt, has a 
luxurious texture similar to that of sour cream. look for it at greek 
markets, trader joe's, and whole foods. or simply spoon 1 quart plain 
yogurt into a colander lined with cheesecloth. place the colander in a 
large bowl and let the yogurt drain in the refrigerator overnight. 
 
makes 6 servings. 
 
 
arugula, fennel, apple, mandarin orange, and pomegranate salad 
 
this refreshing and versatile salad sets off some of the more decadent 
dishes at isa. 
 
1/2 cup  extra-virgin olive oil
1/4 cup  fresh lemon juice
1   shallot, minced
1/2 tsp  (packed) grated lemon peel
1 large  fresh fennel bulb, trimmed, halved, very thinly sliced
1   8ounce fuji apple, halved, cored, cut into matchstick-size strips
6 cup  trimmed arugula leaves (from two 4-ounce packages)
2   mandarin oranges or tangerines, peeled, each cut crosswise into 3
slice  pomegranate seeds
 
whisk first 4 ingredients in small bowl. season dressing with salt and 
pepper. combine fennel and apple in medium bowl; mix in 3 tablespoons 
dressing. 
place arugula in large bowl. add fennel-apple mixture. toss, adding 
more dressing to taste. divide salad among 6 plates. garnish each with 
1 mandarin orange slice and sprinkle with pomegranate seeds. 
 
makes 6 servings. 
 
-- 
(ID: 1465) Mirror: rec.food.recipes: Sat, Sep 3, 2005


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