Boistfort Valley Farm
Community Supported Recipe Box

Raw Layered Tatsoi, Carrot and Tangerine Salad

for salad

  • 2 cups washed tatsoi
  • 3 carrots
  • 1 tangerine

for dressing

  • 1 tablespoon red wine vinegar
  • juice from 1 tangerine
  • 1/2 teaspoon honey
  • 1/2 teaspoon mustard
  • 1/8 teaspoon salt


dish: salad
season: summer

Combine all dressing ingredients and whisk.

Peel the carrots. Lay the carrot on the cutting board and with the vegetable peeler, firmly peel long strips starting from the top of the carrot and peeling to the tip.

To cut the tangerine, cut the top and bottom 1/4 inch so it will sit flat. Next with a sharp knife, starting from the top, slice downwards keeping the same shape as the tangerine as to peel the skin and white pith but not remove too much flesh.

Toss the tatsoi with the dressing. Next layer the tatsoi, carrots, and tangerines on each salad plate.