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Epicurious

Avocado and Tangerine Salad with Jalapeño Vinaigrette

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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