Avocado and Tangerine Salad with Jalapeño Vinaigrette

What a delightful salad that will go great with any grilled fish or chicken.  Very Caribbean-e...Makes 8 servings:

Photo by Cedric Angeles

Ingredients

:

• 1/2 cup fresh tangerine juice
• 1 jalapeño
• 1 small shallot, finely chopped
• 2 tablespoons white wine vinegar
• Kosher salt, freshly ground pepper
• 1/4 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 2 avocados, sliced
• 4 tangerines or clementines, peeled, sliced into rounds
• 6 cups purslane, arugula, or watercress, thick stems trimmed
• 1/2 cup fresh mint leaves
• 2 ounces feta, crumbled (about 1/3 cup)

preparation

Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.

Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.

DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

Read More http://www.epicurious.com/recipes/food/views/Avocado-and-Tangerine-Salad-with-Jalapeno-Vinaigrette-51175640#ixzz2dDBoI1y2

Bistro Salad with Bacon, Eggs and Mushrooms

This is exactly the kind of brunch item I love.  The creaminess of the eggs, the salt of the bacon (plus the fat!), the smooth texture of the mushrooms added to the spiciness of the greens... yummmm.



Makes 6 servings
Hands on time 25 minutes
Total time 25 minutes

Ingredients

• 
  Preparation6 cups loosely packed torn curly endive
• 3 cups loosely packed arugula
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons chopped fresh chives
• 6 ounces slab bacon slices, thinly sliced crosswise $
• 1 shallot, minced
• 1/4 cup Champagne vinegar
• 2 teaspoons Dijon mustard
• 2/3 cup plus 2 Tbsp. extra virgin olive oil $
• Kosher salt and freshly ground pepper to taste
• 3/4 cup halved baby portobello mushrooms
• 6 medium-cooked large eggs, halved
• 12 artisan bread slices, toasted

1. 1. Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.
2. 2. Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.
3. 3. Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe skillet clean.
4. 4. Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
5. 5. Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.

Southern Living
APRIL 2013