Curly Endive, Blood Orange, And Tangerine Salad (alfred Portale)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons blood orange juice or 2 tablespoons tangerine juice
• 2 teaspoons fresh lime juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon grapeseed oil
• coarse salt
• fresh ground pepper
• 3 tangerines
• 2 blood oranges
• 1/2 medium red onion
• 4 cups loosely packed frisee (curly endive)
• 2 cups loosely packed watercress
• coarse salt
• fresh ground pepper

Recipe

• 1 peel tangerines and set them aside.
• 2 slice the ends off the blood oranges; working with 1 orange at a time, place it on a cutting board on one of the cut ends so that it sits squarely on the board.
• 3 using a small, sharp knife, slice away the skin and pith; repeat with the other orange.
• 4 separate both the tangerines and oranges into sections.
• 5 cut the red onion into very thin slices.
• 6 in a mixing bowl, toss together the frisee, watercress, and onion.
• 7 whisk the vinaigrette ingredients together, then drizzle over the greens.
• 8 toss to mix.
• 9 season with salt and pepper.
• 10 pile the greens in the centers of 4 plates and arrange the tangerine and orange sections around them, alternating the tangerine and orange sections; serve immediately.