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Tangerine and Tomato Salad
4 tangerines
2 large tomatoes, peeled, seeded and chopped
3-4 tablespoons balsamic vinegar
1 teaspoon ground coriander
Salt and pepper
Cut a slice from the stalk side of each tangerine to make a lid. Scoop out the segments and dice them. Add to the tomatoes with the vinegar, coriander, salt and pepper and mix well. Chill the salad and tangerine cups.
Shortly before serving, taste the salad and adjust the seasonings. Pile it into the cups, and top with a lid. Decorate each cup with a tangerine leaf or a bay leaf.
Serves 4.
Riki Senn, La Varenne at The Greenbrier
Sunday, May 09, 1999
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