My family loves spinach salad with orange or tangerine segments, almonds fried in olive oil and a splash of rice wine vinegar. It is the easiest possible salad to make as long as you are willing to invest a little time into preparing the citrus. Sure you can use canned mandarin segments, but the flavor is so superior with fresh.
When I make the salad with big navel oranges, it’s easy enough to cut it into the segments that French chefs call suprèmes — those little wedges painstakingly extracted from their pith. But last night I was staring down juicy, sweet and exceedingly seedy honey tangerines and got the idea to cut around the center. This left all the seeds in the center and produced fat wedges. As Borat would say, “It was a great success!”
I made a very rudimentary video showing how to do this. I cut off my head because I didn’t feel like washing my hair or shaving. Note that a thin, serrated steak knife is the tool of choice.
The basic recipe:
- About 8 cups leaf …