Winter Tangerine and Fennel Salad

1. 1

   In a large skillet set over medium heat, melt the butter with the oil.

2. 2

   Add the bread cubes and cook, stirring, for 5 minutes or until the bread is toasted.

3. 3

   Sprinkle with the tarragon, salt, and pepper.

4. 4

   Cool on a wire rack until needed or store in an airtight container for up to 3 days.

5. 5

   Arrange the fennel and tangerine sections on a serving platter.

6. 6

   Drizzle with the tangerine juice and olive oil, then sprinkle with the coarse salt and pepper.

7. 7

   Top with the croutons and garnish with the fennel fronds.

8. 8

   To cut neat sections of citrus and remove the pith, use a very sharp paring knife and slice the skin off, removing as little flesh as possible.

9. 9

   Then, over a bowl, cut along the divisions (between the membranes) with your knife, letting the sections fall in the bowl and catching the juice in the bowl too.

10. 10

    A rite of passage for girls up until the sixties was to change from the little white cotton gloves girls wore to the white kid gloves of a young lady.

* Per serving · 4 servings · Values may vary.

No additional tips available.