Avocado and Tangerine Salad with Jalapeno Vinaigrette
The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!
- 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)
Adapted from Bonappetit.com
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 Tbsp., 5–8 minutes. Let cool.
Heat a small heavy skillet over medium- high heat. Cook jalapeño, turning occa-sionally, 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.
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
8 servings, 1 serving equals: Calories (kcal) 230 Fat (g) 19 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 16 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 4 Sodium (mg) 150