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Radish, Arugula & Red Onion Salad with Tangerines
What You Need
• 2 Tangerines
• 2 T chopped radishes plus rest of the bunch sliced on diagonal
• 1 T chopped red onion plus ½ cup thinly sliced
• 1 T plus 2 tsp. fresh Meyer lemon juice
• ¼ cup extra-virgin olive oil
• Coarse kosher salt
• 1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
• 4 cups (packed) arugula

Finely grate enough peel from tangerines to measure 1 tsp; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into ¼ inch thick slices, set aside. Combine 2 T finely chopped radishes, 1 T chopped red onion, lemon juice and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing with coarse kosher salt and freshly ground black pepper. Combine tangerine slices, radish slices, onion slices, fennel slices and arugula leaves in a large bowl sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.


  

  
 
 
 
 
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