Coconut and Honey Tangerine Salad
Opening a coconut brings a tropical experience home. The jungle can be fierce; however, if you have the tools you will survive. Use a clean screwdriver and hammer to enlarge the holes in the coconut. Be on guard for some flying shells.
Place the coconut onto a jar and drain. Feel free to drink the coconut water or refrigerate for a later use.
Take coconut out of oven and let cool for about 30 minutes. Remove the outer shell. Remove the meat out of the outer shell, use a vegetable peeler to peel off the inner husk.
Salad Ingredients
1 cup fresh coconut
1/2 cup chopped walnuts
2 tablespoons fresh squeezed honey tangerine juice
2 teaspoons red-wine vinegar
Coarse salt to taste
Fresh ground pepper to taste
2 tablespoons olive oil
2 organic honey tangerines, peeled and thinly sliced
1 organic green apple, thinly sliced
Directions
1. Fresh Coconut: Preheat oven to 350 degrees (or 177 degrees Celsius).
Set fresh coconut and walnuts on a baking sheet.
Bake for about 7 minutes, until golden in color.
Remove from oven and set aside to cool.
Set fresh coconut and walnuts on a baking sheet.
Bake for about 7 minutes, until golden in color.
Remove from oven and set aside to cool.
2. Dressing: Whisk tangerine juice, vinegar, and thyme.
Add salt and pepper.
Whisk while adding olive oil in a slow stream.
Add salt and pepper.
Whisk while adding olive oil in a slow stream.
3. Incorporate lettuce, tangerines, and apple.
Combine with coconut and walnuts.
Add vinaigrette and serve.
Makes about 4 servings.
Combine with coconut and walnuts.
Add vinaigrette and serve.
Makes about 4 servings.
Make this meal extra special with baked goods by Jesse Bluma at Pointe Viven.
Image courtesy of FreeDigitalPhotos.net
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