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Citrus Salad with Tarragon

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Recipe source: Bon Appetit | December 2013
DO AHEAD: Syrup can be made 1 day ahead. Cover and chill.

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 1/4 1/4 1/4 cup sugar
  • 1/4 1/4 1/4 cup (packed) fresh tarragon leaves, plus more for serving
  • 4 4 4 blood oranges
  • 4 4 4 clementines
  • 2 2 2 navel oranges
  • 2 2 2 tangerines
  • 1/4 1/4 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.

Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.

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