by CatherineTornow
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my 4 recipes »
CatherineTornow's Notes:
Expand12 clementines, peeled (2 clementines per person) Ask a question about this ingredient
2 large carrots, peeled Ask a question about this ingredient
1 teaspoon red onion, finely chopped Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 teaspoon coarse kosher salt Ask a question about this ingredient
1 handful fresh mint leaves, torn Ask a question about this ingredient
Once the clementines are peeled (thankfully and easy task) slice them horizontally, like the equator. You should be able to get about 5 - 6 slices from each clementine. Arrange them on a large platter, overlapping slightly.
Ask a question about this stepUsing a vegetable peeler, shave the (already peeled) carrots directly on top of the orange slices. They will create loose curly cues on top.
Ask a question about this stepSprinkle chopped red onion over the salad.
Ask a question about this stepPick fresh mint leaves off their stems. When you have a good handful, give them a rough tear, arrange on top of the salad anywhere that needs color.
Ask a question about this stepDrizzle with a healthy dose of olive oil, and coarse salt. Don't be shy, this brings it all together.
Ask a question about this stepHmm interesting question about the cumin/coriander. I don't remember that flavor in the Si Tapas version, but it sounds like a great idea. I'm going to try it soon.
And my husband hates onions too, but somehow this red onion goes unnoticed by him. It balances the flavor really well.
Lovely!
This is from your friendly editors at Food52.
I just had this salad at Si Tapas yesterday and thought it was devine. Was looking for a recipe and stumbled on yours. Do you think their recipe has cumin and/or coriander in it and a little olive oil. I like the addition of a little red onion but my husband wouldn't enjoy. Thanks!