These citrus slices add intrigue to a simple green salad. If you can’d find meyer lemons, just use another regular lemon for the dressing, and only candy your tangerines. If you have a blowtorch, use that to caramelize the sugar instead of the broiler.
Los Angeles based Lydia Gelnn-Murray designed this salad. She is particularly chill for someone with three jobs — she is a Gallery Assistant at Night Gallery (artist run space turned commercial gallery in L.A.’s Arts’ District), she is the Manager of art book shop Family Store, and in her free time, she runs her own independent art space called Chin’s Push In Highland Park.
PrintCandied Citrus Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Caramelized Meyer lemon and tangerine slices add a burst of flavor to a simple green salad, complemented by a light honey dressing.
Ingredients
- 3 heads of baby Little Gem lettuce
- 1 Meyer lemon, sliced paper thin
- 2 tangerines, sliced paper thin
- 1 tablespoon white sugar
- 1 teaspoon pink peppercorns
- 1 tablespoon chives, chopped
- 1/2 Meyer lemon, juiced
- 1 teaspoon raw honey
Instructions
- Preheat your broiler on high. If using a blowtorch, prepare it for use.
- Slice the Meyer lemon and tangerines as thinly as possible and arrange them in a single layer on a tin-foil lined cookie sheet.
- Crush the pink peppercorns using a mortar and pestle. Mix the crushed peppercorns with the white sugar.
- Sprinkle the sugar and peppercorn mixture evenly over the citrus slices.
- Place the sheet under the broiler for 2-3 minutes, or until the sugar is caramelized and the citrus slices are slightly charred. If using a blowtorch, carefully caramelize the sugar on the citrus slices.
- Remove from the broiler and let cool slightly.
- In a small bowl, whisk together the juice of 1/2 Meyer lemon and the raw honey to make the dressing.
- In a large bowl, toss the baby Little Gem lettuce with the dressing until evenly coated.
- Arrange the caramelized citrus slices on top of the dressed lettuce.
- Garnish with chopped chives before serving.
Notes
If Meyer lemons are unavailable, substitute with regular lemons and only candy the tangerines. A blowtorch can be used to caramelize the sugar instead of a broiler. Serve immediately for best flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 18
- Sodium: 10
- Fat: 2
- Carbohydrates: 25
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
Can I use regular lemons instead of Meyer lemons in the dressing?
Yes, you can substitute regular lemons for Meyer lemons in the dressing without any issues.
What should I do if I don’t have a blowtorch for caramelizing the sugar?
If you don’t have a blowtorch, you can use a broiler to caramelize the sugar on the tangerines.
How do I properly candy the tangerines for the salad?
To candy the tangerines, you’ll need to simmer them in a sugar syrup until they become translucent and coated with sugar.
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