Mandoline Slicer - for thinly slicing fennel bulbs
High-Speed Blender - for making citrus vinaigrette and blending salad ingredients smoothly
Salad Spinner - for quickly drying washed fennel and other salad ingredients
Cutting Board Set - a basic necessity for cutting all the salad components
Measuring Cups & Spoons - essential for accurately measuring ingredients
Mixing Bowls - for assembling the salad components and making vinaigrette
Citrus Juicer - for extracting tangerine juice (optional)
Salad Serving Platter - for presenting the salad attractively
Recipe Book or Notepad - to keep track of ingredients and quantities
Tongs - for easily tossing the salad ingredients without contaminating
4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About