Citrus Salad with Tarragon

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

Photo by Pamela M.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from epicurious.com

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.

Directions

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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