We are swimming in citrus from our CSA, and after eating our weight in oranges, Mandarins, and Meyer lemons all winter long, after making two quarts of marmelade, there is only so much you can do.
One of my favorite ways to use up oranges and tangerines is in a savory salad. You can be fancy and cut supremes and make your salad that way, but I think it's just as pretty to go the composed salad route. For this one, all you do is slice up 5-6 tangerines, top with thinly sliced red onion (you can soak the slices in a little acidulated water first then drain to take away some of the sharpness, if you like), and fresh mint leaves. Salt the whole mess generously—really, don't skimp, the citrus needs and can take a copious amount of salt—the drizzle some white balsamic vinegar and olive oil over (to taste), and top with several grindings of black pepper.
This makes a delicious accompaniment to roasted pork, grilled chicken, or steaks.
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