I’ve mentioned before that at the beginning of this project, I hated olives. So when I first perused Alison’s two cookbooks to evaluate all that would lie ahead of me, I made no less than an “ew, gross” face when I flipped the page to this recipe.
But eight months and one much expanded palette later, I couldn’t wait to make this. And the last summer-weather days of October seemed the perfect opportunity to do so. This recipe is simple: thinly sliced tangerines, covered in salt, honey, and lemon juice. Layered with thinly sliced fennel and radishes, also mixed with lemon juice and salt. Sprinkled with crushed olives of the Frescatrano variety.
Crunchy, juicy, briny, acidic, salty, and sweet. A salad that encompasses all six of those traits can only be described as excellent.
144 recipes cooked, 81 to go.
