Winter Was Made For Charred Tangerine & Herb Salad
Everyone needs a light, bright, and sunshine-y side dish that can be prepared on the fly in no time flat, especially at this time of year.
“Charred Tangerine & Herb Salad” is just that dish.
It’s even more appealing because it’s vegan, dairy-free, and gluten-free, so it can be enjoyed by a wide variety of eaters.
This easy-peasy recipe is from the new “Mastering the Art of Plant-Based Cooking” (Ten Speed Press).
It was written by Joe Yonan, the two-time James Beard Award-winning food and dining editor of The Washington Post.
Whether you’re strictly vegan or just want to incorporate more meatless recipes into your repertoire, this hefty tome will inspire with its more than 300 plant-based, globally-inspired recipes.
Discover how to make your own nut milk, coconut yogurt, tofu, tempeh. and vegetable scrap stock as foundational ingredients in a host of recipes. Or learn how to make vegan versions of favorites such as “Lemon Blueberry Scones,” “Green Goddess Wedge Salad with Crispy Chickpeas,” “Fresh ‘Egg’ Pasta,” “White Pizza with Crispy Cauliflower & Shiitakes,” and “Strawberry Cream Cheese Brownies.”
Tangerines are one of winter’s most delicious gifts. Here, they take after those delicious burst cherry tomatoes that we love so much in summer pastas.
Much like those tomatoes, peeled tangerine segments get seared in a hot cast-iron pan until charred on one side and near-bursting with juice.
Pistachios get toasted in the pan, then tossed with freshly grated lemon zest while still warm so that the citrus oils come to the forefront.
Handfuls of tender herbs — parsley, mint, cilantro and dill (I even added some sorrel) — get seasoned with olive oil, lemon juice, salt and pepper, before being arranged on a serving plate with the charred tangerines and toasted pistachios.
It makes for a fluffy herb salad crunchy with nuts, and full of smoky tasting tangerine segments that explode with zingy juice.
Consider this the perfect respite from all those rich, heavy dishes of the holidays.
While it’s meant to be a salad, I think it makes an even better garnish to liven up grilled tofu or roasted sweet potato or winter squash. If you’re a carnivore, this is one of those embarrassingly easy garnishes that will dress up shrimp, fish, pork or chicken so much that guests will think you’ve gone full gourmet on them.
Charred Tangerine & Herb Salad
(Makes 4 servings)
6 tangerines, mandarins, or clementines (about 16 ounces)
3 tablespoons olive oil
Fine sea salt
1/4 cup (32 grams) pistachios, coarsely chopped
1 lemon
Freshly ground black pepper
4 packed cups (120 grams) mixed tender herbs (such as mint, parsley, cilantro, and/or dill), large leaves torn in half
Peel the tangerines and, keeping the membranes intact, separate the fruit into segments (like you’re going to snack on the tangerine).
In a large cast-iron skillet, heat 1 tablespoon of the olive oil over high heat until it shimmers. Add the tangerines in a single layer and cook, undisturbed, until charred underneath, 1 to 2 minutes. Transfer to serving plates or a platter to cool and sprinkle lightly with salt.
In the same skillet, toast the pistachios over medium heat until fragrant and lightly golden, 2 to 3 minutes. Transfer to a small bowl, finely grate a little lemon zest over top, and season with salt and pepper. Toss with your hands until you smell lemon.
In a large bowl, toss the herbs with the remaining 2 tablespoons olive oil and enough lemon juice to lightly coat (about 2 tablespoons). Season with salt and pepper.
Pile the herbs on top of the tangerines, then sprinkle with the pistachios.
From “Mastering the Art of Plant-Based Cooking” by Joe Yonan
More Joe Yonan Recipes to Enjoy: Southern Baked Beans
And: Kidney Bean and Mushroom Bourguignon
