Avocado and Tangerine Salad with Jalapeño Vinaigrette Recipe

Avocado and Tangerine Salad with Jalapeño Vinaigrette Recipe

  • 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)
  1. Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
  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.
  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.
  4. Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
  5. DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
Recipe of the Day|