Tangerines, satsumas, mecans - whatever you call them it is the season for these delicious little nuggets of citrus. Today was the first day I purchased any this season and I was pleasantly surprised at how good they tasted. My mom bought some a few weeks ago that were almost inedible so I was happy when these tasted perfect. I loved everything about this salad. The lightness of the frisee with the heavy texture of the crab coupled with the acidity of the satsumas was perfect.
Things I learned from this recipe:
A tangerine dressing is interesting and I will definitely considering making it this fall and winter for other salads.
I do not skimp on crab so each of us ate about a quarter of a pound.
Would I make this recipe again?:
Definitely