Tangerine and Frisee Salad with Rosemary Croutons and Almonds
 
Prep time
Total time
 
A Spanish-influenced salad.
Recipe By:
Serves: 4 servings
Ingredients
Vinaigrette
  • 1 tangerine, zest and juice
  • 1 tablespoon finely chopped shallot
  • Pinch smoked paprika, optional
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ cup olive oil
Salad
  • 4 tangerines, peeled and segmented
  • 1 small head frisse, washed and separated
  • 16 black olives
  • 2 cups rosemary olive oil croutons
  • ½ cup slivered almonds
  • ½ cup micro-greens
Instructions
Vinaigrette
  1. Stir the tangerine juice and zest, shallot, paprika, salt, and pepper together in a small mixing bowl. Allow to sit at room temperature for 15 minutes. The acid of the tangerine mellows the sharpness of the shallot. Drizzle in the olive oil, whisking continuously until thickened and emulsified.
Salad
  1. Assemble the salad and drizzle with vinaigrette dressing. Serve cold.
Recipe by The Gardener Cook at https://www.thegardenercook.com/tangerine-frisee-microgreen-salad-rosemary-croutons-olives-almonds/