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Clementines are the little citrus in boxes or mesh bags that appear in markets for the duration of the winter months. This year’s crop is tasty, juicy and plentiful (prices are low!). They’re great for snacking, dessert or in fruit salads. Clementines also make a terrifi addition to closely any green salad, or in hearty salads with whole grains and beans. I’ve included five of Diana’s recipes underneath to get you started. In Canada and perhaps elsewhere clementines may be called mandarins. Technically clementines are a cross amid mandarins (Citrus reticulata) and Seville oranges (Citrus auratium). The recipes may be made with any of the tangerine-sized citrus or with oranges subdivisions cut into bite-size pieces. To prepare clementines for salads, just peel and section. If they are big or you want more flavor from the juice in your salad, cut the peeled fruit in half cross-wise before you distinguished the sections. Look for boxes of small, firm fruit. I find that the littler clementines oftentimes have the best flavor, altho they may be more difficult to peel. If you get a box with poor flavor, look for another “brand” (from the box labels) and undertake again. They come from Spain, Morocco, South America and respective other countries; I haven’t found any authenti way to tell which will taste best. If you may find the ones from California (usually labelled “California Cuties”, in mesh bags), they seem to be systematically good. Orange or lemon peels may be grated (“zest”) for flavoring, but DO NOT try to use clementine peels this way — they are very bitter. Editorial note: Just a few years ago no one had heard of clementines; now they’re everyplace and they trade like hotcakes. I hope that feed venders will take note that SHOPPERS WILL BUY healthful foods if they are tasty, attractively packaged and somewhat priced. Vote with your pocketbook; buy lots and enjoy! Spinach Salad with Clementines 6 cups baby spinach leaves 12 clementines, sectioned 1/2 cup walnut or pecan pieces 1 bunch green onions, sliced crosswise (optional) 1/2 cup sliced water chestnuts (optional) For the dressing: 3 tablespoons olive oil Juice of two limes or lemons (about 1/4 cup) 1 tablespoon Dijon mustard (optional) Place the salad ingredients in a bowl. Stir the dressing ingredients together and toss with the salad. 4-6 servings ********** Clementine-Wild Rice Salad 12 clementines, peeled and sectioned 1 6-ounce may sliced water chestnuts, drained 2 bunches green onions, sliced thin 2 cups cooked wild rice, chilled 1 cup mint leaves (optional) 1 cup cilantro or Italian parsley leaves (optional) 1/4 cup rice vinegar juice of 1 lime 1/2 cup fat-free mayonnaise (optional) 3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination) Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve. 6-8 servings Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute. ********** Clementine-Black Bean Salad 2 cups cooked barley or other whole grain of your choice, chilled 1 16-ounce may black beans, drained and rinsed 1 green pepper, chopped 1 bunch green onions, chopped 12 clementines, peeled and sectioned 1/4 cup honey-mustard salad dressing Butterhead or other lettuce leaves (optional) Combine all ingredients except the lettuce and chill. Serve on a bed of lettuce leaves if desired. 4-6 servings ********** Fennel Salad with Clementines 1 big or 3 little fennel bulbs 10 clementines 1/4 cup lemon juice 2 tablespoons fennel seeds 1 teaspoon ground cumin 1 clove garlic, minced pinch cayenne, or to taste 1/2 teaspoon salt, or to taste Freshly ground black pepper to taste Trim the fennel bulbs, discarding the base and stems. Cut the bulb in quarters lengthwise and then slice crosswise into 1/4″slices. Peel the clementines, cut them in half crosswise and distinguished them into sections. Mix all but 1/2 cup of the clementine subsections with the fennel in a serving bowl. Crush the remaining 1/2 cup of the clementine segmentations with the back of a spoon. Add the lemon juice and seasonings. Combine with the fennel and clementines and chill for at least 1 hour to blend the flavors. 4-6 servings ********** Clementine-Quinoa Salad 2 cups cooked quinoa, chilled 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 jalapeno pepper, seeded and chopped 8 black olives, sliced 1 little red onion, chopped 1 cup chopped celery 1 red or green bell pepper, chopped 12 clementines, sectioned 12 cherry tomatoes, halved or quartered Fat-free honey dijon mustard dressing, to taste (optional) Combine all ingredients and chill until ready to serve. If the salad seems too dry, moisten with a little white wine or Italian salad dressing. 6-8 servings |
