Ripening in gardens now, Clementines and other tangerines can be used in unexpected, delicious ways. They also look great in the garden!
Make a tempting winter salad of endive, frisée, or radicchio (or a mix), and clementine sections and toss with a vinaigrette made with a little clementine juice. Top with a thin slab of Roquefort and some toasted almonds.
For a tangy clementine sauce, simmer and reduce clementine juice by half, add just a touch of white wine vinegar and a little lemon juice. Season and serve over steamed vegetables, such as asparagus or artichokes.
Jazz up a salad of Bulgar, orzo, or wild rice with chopped clementines, scallions, toasted pecans, and lots of parsley. Dress it with a vinaigrette made with olive oil and lemon and clementine juices.
Give an unexpected twist to a pot roast or braised short-ribs by adding the juice of one clementine and a little bit of grated zest when you begin the braise.
See our citrus planting guide.
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