Description
Caramelized Meyer lemon and tangerine slices add a burst of flavor to a simple green salad, complemented by a light honey dressing.
Ingredients
Scale
- 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