Winter Tangerine and Fennel Salad
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 2 cups stale cubed challah or egg bread (left uncovered spread on a baking sheet overnight to dry)
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 fennel bulb, thinly sliced, fronds reserved
- 4 tangerines, peeled and sectioned (see Notes)
- 2 tablespoons fresh tangerine juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt
- Freshly ground black pepper
- In a large skillet set over medium heat, melt the butter with the oil.
- Add the bread cubes and cook, stirring, for 5 minutes or until the bread is toasted.
- Sprinkle with the tarragon, salt, and pepper.
- Cool on a wire rack until needed or store in an airtight container for up to 3 days.
- Arrange the fennel and tangerine sections on a serving platter.
- Drizzle with the tangerine juice and olive oil, then sprinkle with the coarse salt and pepper.
- Top with the croutons and garnish with the fennel fronds.
- To cut neat sections of citrus and remove the pith, use a very sharp paring knife and slice the skin off, removing as little flesh as possible.
- Then, over a bowl, cut along the divisions (between the membranes) with your knife, letting the sections fall in the bowl and catching the juice in the bowl too.
- A rite of passage for girls up until the sixties was to change from the little white cotton gloves girls wore to the white kid gloves of a young lady.
unsalted butter, vegetable oil, egg bread, tarragon, salt, freshly ground black pepper, fennel bulb, tangerines, tangerine juice, extravirgin olive oil, salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/winter-tangerine-and-fennel-salad-377989 (may not work)