Select a variety of tangerines or tangelos with a few seeds as possible. If blood oranges and kumquats are available, be sure to use them.
1 handful of escarole hearts
1 small head of radicchio
1 handful of watercress or frisee hearts or a mixture
Citrus Vinaigrette
2 or 3 kumquats, thinly sliced and seeded
2 navel or blood oranges
2 tangerines
1 large ruby grapefruit
Remove and discard the outer leaves of the escarole; cut or tear the tender light green inner leaves into large pieces. Trim the base of the radicchio, carefully separate the leaves and cut or tear them. Sort through the watercress and pluck the small sprigs, discarding the long stems and bruised leaves. Wash and dry the greens in a spinner; wrap loosely in a damp towel and refrigerate until needed.
Make the vinaigrette, then toss the kumquats in a little of it to soften their acidity.
Using a sharp knife, remove the peel and white pith from the fruit, slicing a piece off the top and bottom, then working down the sides. Be sure to remove all of the outer white membrane. Slice the oranges and tangerines into rounds; slice the grapefruit in half lengthwise, then into half-moons. Remove all seeds.
Place the greens in a bowl and toss with half of the vinaigrette. Arrange them on a platter or individual plates and place the fruit on top, alternating the slices. Sprinkle on the kumquats and drizzle with the remaining vinaigrette.
Citrus Vinaigrette
1/2 t minced orange zest
2 T fresh orange juice or 1 T each orange and tangerine juices
1 T Champagne vinegar
1/4 t salt
3 T light olive oil
Combine everything but the oil in a small bowl, then whisk in the oil.
Serves:6-8
Source: from Fields of Greens
Prepared by: Stacey for the December 2008 meeting.