Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1 cup walnut pieces DRESSING

  3. 1/2 tsp grated tangerine or clementine peel

  4. 1/3 cup fresh-squeezed tangerine or clementine juice

  5. 1/3 cup extra-virgin olive oil

  6. 1 Tbsp cider vinegar

  7. 1/4 tsp salt

  8. 1/4 tsp freshly ground pepper SALAD

  9. 1 medium bulb fennel (anise), stalks and leaves removed, bulb halved lengthwise and thinly sliced crosswise

  10. 1 small red onion, halved and thinly sliced

  11. 10 oz mixed baby salad greens (about 12 cups)

  12. 6 small tangerines or clementines, peeled and sectioned

  13. 1/2 cup oil-cured black olives, pitted

Instructions Jump to Ingredients ↑

  1. Candied Walnuts: Line a baking sheet with nonstick foil. Put sugar and 2 Tbsp water in small saucepan. Swirl pan to moisten sugar evenly. Bring to a simmer over medium heat and cook until sugar melts and caramelizes to a rich amber-brown color (watch carefully that it doesn’t burn). Remove from heat, add walnuts and stir with a fork to coat nuts. Lift nuts to prepared baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens.

  2. Whisk Dressing ingredients in a large bowl to blend. Add fennel and red onion; let stand 15 minutes to soften slightly. Add remaining ingredients and walnuts; toss to mix. Transfer to a serving bowl. Planning Tip: The walnuts can be candied up to 4 days ahead. Store airtight at room temperature. The dressing and salad ingredients can be prepared up to 8 hours ahead. Bag separately and refrigerate. Toss salad with dressing just before serving.


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