Description
Caramelized citrus slices, like Meyer lemons, add intrigue to a simple green salad with a honey dressing.
Ingredients
Scale
- 3 HEADS of BABY LITTLE GEM LETTUCE
- 1 MEYER LEMON, SLICED PAPER THIN
- 2 TANGERINES, SLICED PAPER THIN
- 1 TBS WHITE SUGAR
- 1 TSP PINK PEPPERCORN
- 1 TBS CHIVES
Dressing
- 1/2 MEYER LEMON JUICED
- 1 TSP RAW HONEY
- 3–4 TBS OLIVE OIL
- SALT AND PEPPER TO TASTE
Instructions
- Slice your citrus as thinly as possible and arrange in a single layer on a tin-foil lined cookie sheet. Crush your pink peppercorn using a mortar and pestle. Add your tbs of sugar to the peppercorn, and grind the two ingredients together. Sprinkle over your citrus and place under the broiler, keeping an eye on it to make sure they don’t burn. Broil for two minutes, then rotate the pan 180 degrees and continue to broil until they are light brown and the sugar is bubbling. Remove from the oven and use a spatula to transfer the citrus to a cutting board before they cool. This prevents them from sticking to the foil. Once they cool, they should go from gooey and soft to chewy and almost crunchy.
- Separate leaves of the lettuce and arrange in a bowl with your chopped chives. Combine all ingredients for the dressing, whisking to emulsify the oil and drizzle on top of the lettuce, season with sea salt and pepper, and top with candied citrus.
- Category: Side