It’s been a while since I’ve written about the wonderful recipes in Susan Feniger and Mary Sue Milliken’s Cooking with Too Hot Tamales. That doesn’t mean I haven’t been using it; it’s one book I’d take with me to a desert island. This tangerine and watercress salad is one of the reasons why. Not only is it’s tasty salad – bright, tangy, and peppery – but it looks quite elegant in a bowl. The Dijon vinaigrette is probably one of the best dressings ever concocted; as turns out mustard is a perfect foil for tangerines. That’s why Feniger and Milliken are the pros.
This salad works equally well on a festive holiday table, with fresh baked bread and chicken, or pasta, or just for an elegant solo lunch. However you choose to eat it, just make sure you try this recipe – soon.
I’ve made a few adjustment to their recipe: adding garlic to the dressing, romaine for bulk and red cabbage for extra crunch, I subtracted half the red onion the original recipe calls for and, in a move to reduce sodium in our diets, eliminated the salt.
Enjoy!
Tangerine and watercress salad adapted from Susan Feniger and Mary Sue Milliken
Ingredients
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 cup extra virgin olive oil
- 1/2 medium red onion thinly sliced and soaked in ice water for up to 2 hours, to crisp and mellow
- 2 tangerines peel and pith and seeds removed, separated into slices and diced
- 1 bunch watercress stems removed, washed and dried
- 1 romaine lettuce heart washed, dried, and torn into bite-sized pieces
- 1/2 cup shredded red cabbage
Instructions
Make the dressing
- In a small bowl, add salt to the vinegar and stir until dissolved.Add black pepper, cayenne pepper, garlic powder, and mustard. Stir well.Add olive oil and set aside.
Assemble the salad
- Drain onion and separate the ringsIn a large salad bowl, combine romaine, watercress, cabbage, tangerine, and onion.Toss gently.Whisk dressing until combined, and drizzle over the salad. Be careful not to overdress.Toss again and serve.
I'm Maggie, a food-loving, curiosity-seeking, nature-loving mom. I'm here serving up bite-sized recipes, raves, and reviews about food and family, food and culture, food and the environment, and food and travel. Thanks for stopping by!
