Equipment
Ingredients
Salad Base
- 4 tangerines, peeled and sliced into rounds
- ½ red onion, very thinly sliced
- 50 g black olives, pitted
- 5 g fresh mint leaves, torn
Dressing
- 30 ml extra virgin olive oil
- 2 g flaky sea salt
- 1 g freshly cracked black pepper
Nutrition (per serving)
Method
Peel the red onion and slice it as thinly as possible, preferably into half-moons.
Place the sliced onions in a small bowl of ice-cold water and let them soak for 10 minutes. This removes the harsh sulfurous bite and keeps them crisp.
While onions soak, peel the tangerines, removing as much of the white pith as possible. Slice the tangerines crosswise into 5mm rounds (wheels). Remove any visible seeds.
Drain the onions thoroughly and pat them dry with a clean kitchen towel or paper towel to ensure the dressing adheres.
Arrange the tangerine wheels on a serving platter. Scatter the drained onions and black olives over the fruit.
Drizzle generously with extra virgin olive oil. Season with flaky sea salt and freshly cracked black pepper. Garnish with fresh mint leaves just before serving.
Chef's Notes
- The quality of olive oil is paramount here; use a grassy, peppery oil to contrast the sweet fruit.
- For a more authentic Sicilian touch, add a pinch of fennel seeds or thinly sliced fennel bulb.
- Ensure the tangerines are room temperature before serving to maximize their aroma and juice release.
Storage
Refrigerator: 1 day — Best enjoyed immediately. The tangerines will release juice and soften significantly if stored longer than 24 hours.
