A tangerine, sometimes called “kid glove orange” because of the way its loose skin will slip off, has such a sweet, bright flavor when at its peak around November. This salad is fine-looking with light variegated shades of green set with vivid sections of citrus and golden challah croutons dusted with tarragon.

　　

Ingredients

serves 6

　　

Croutons

3 tablespoons unsalted butter

　　3 tablespoons vegetable oil

　　2 cups stale cubed challah or egg bread (left uncovered spread on a baking sheet overnight to dry)

　　2 tablespoons chopped fresh tarragon

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　

Salad

1 fennel bulb, thinly sliced, fronds reserved

　　4 tangerines, peeled and sectioned (see Notes)

　　2 tablespoons fresh tangerine juice

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon coarse sea salt

　　Freshly ground black pepper

　　

Make the Croutons

Step 1

In a large skillet set over medium heat, melt the butter with the oil. Add the bread cubes and cook, stirring, for 5 minutes or until the bread is toasted. Sprinkle with the tarragon, salt, and pepper. Cool on a wire rack until needed or store in an airtight container for up to 3 days.

　　

Assemble the Salad

Step 2

Arrange the fennel and tangerine sections on a serving platter. Drizzle with the tangerine juice and olive oil, then sprinkle with the coarse salt and pepper. Top with the croutons and garnish with the fennel fronds.

　　

Notes

Step 3

To cut neat sections of citrus and remove the pith, use a very sharp paring knife and slice the skin off, removing as little flesh as possible. Then, over a bowl, cut along the divisions (between the membranes) with your knife, letting the sections fall in the bowl and catching the juice in the bowl too.

　　

Step 4

A rite of passage for girls up until the sixties was to change from the little white cotton gloves girls wore to the white kid gloves of a young lady.

　　A Southerly Course