A refreshing salad with tangy citrus fruit and sweet crunchy almonds that will brighten your day.
Don’t you just love the vibrant colors of a fresh salad? Something about it is so appealing that it just makes me smile. (Maybe because I think of all the calories I am saving going healthy…) Anywho, today’s recipe is actually not my own but a friend of mine introduced me to it. He came over one day and we made this together and I have been in love ever since…with the salad, not my friend 😉
While he makes this salad by filleting the tangerines, I on the other hand am not as fancy, and plainly leave the fine skin on. Whether you want to go through the work of cutting the skin off or not is totally your choice, the difference is only minimal (in my opinion). I cut away thick parts of the skin as those ARE noticeable and don’t result in a very delicate taste. Ach the whites of the tangerine. I hate the white parts so much that it takes me 15 min to peel a tangerine, but hey that tangerine is literally perfect once I’m done.
Caramelizing the almonds is done quickly and you can’t do much wrong (apart from burning the caramel, but let’s stay positive here). It always amazes me how just simply adding heat can change the texture of something so much.
←This is what you begin with
This is what you should end up with→
First the sugar will start to melt. You will need to stir a lot so it won’t burn. Don’t be surprised when clumps start to form, that is exactly what we want, the sugar should appear dry and lumpy. At this stage you add in the water and for a second the sugar will start to harden, but then will immediately melt again. Once you have a result like this ↴ the almonds are done and you can take them off the stove top.
Now that the tricky part is over, assemble your salad and enjoy 🙂
- 200g lettuce of your choice (7oz)
- 4 tangerines
- 110g almonds (1/2 plus 1/3 cup)
- 3 tablespoons white granulated sugar
- 1 and 1/2 tablespoons water
- balsamic vinegar
- olive oil
- fresh chives
- Wash and cut the lettuce. Peel and cut the tangerines. Take off any thick part of the skin and remove any seeds.
- To caramelize the almonds, heat a non-stick pan on medium-high and add almonds and sugar. Stir while the sugar dissolves.
- After 8-10 minutes the sugar will start to form clumps and appear dry and hard. Once that has happened, turn down the heat to low and add the water and continue stirring until all the liquid has evaporated and you are left with cripsy, sugar coated almonds.
- Assemble your salad and add balsamic vinegar, olive oil, salt and chives to taste.
- Serve any leftover caramelized almonds you didn't use for garnishing alongside the salad as a crispy treat.