Ingredients
The following ingredients have 4 Servings
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoon honey
- 1 teaspoon chili paste ((I like Sambal Oelek))
- 6 baby carrots, (varying in color)
- 1 dozen sautéed Shishito peppers (click here for How to Sauté Shishitos
- 3 to 4 small tangerines, ((Neapolitan, Satsuma, and/or Ojai Pixies are great))
- 2 Cara Cara oranges
- 1 Cocktail Grapefruit
- a few chives for garnish, (finely chopped)
Instruction
- In a very small bowl, mix the lemon juice with the honey and chili paste. Set aside.
- Fill a small bowl with ice water and set aside. Then peel the carrots and cut off the tops, leaving about 1/2 inch on. Place them in a steamer basket and steam over medium-high heat just until they're easily pierced with a fork, about 5 to 7 minutes.
- As soon as the carrots are done, add them to the bowl of ice water for a few seconds. (This stops the cooking process and helps keep the color.) Pat the carrots dry with a paper bowl and then slice them in half lengthwise. Set aside.
- Keeping them whole, peel the tangerines and then slice them horizontally into even-sized rounds, about 1/4-inch.
- Use a paring knife to peel the grapefruit and oranges. First, slice about ½-inch off of each end. Then stand them on one of their flat surfaces, and use the knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the fruit. Continue until peeled. (Here's a photographic guide to peeling citrus this way.)
- Now slice the oranges and grapefruit horizontally into even-sized rounds, about 1/4-inch. (The grapefruit will have seeds -- just use the tip of a knife to remove them.)
- Now arrange the peppers, carrots and citrus evenly among four plates.
- Sprinkle each one with the chives and drizzle with the dressing.
