By Kay Steiger
by Flickr user Maggie Hoffman (Creative Commons license
Maggie over at Gourmet, Unbound is having the same problem I am these days — she’s in desperate need of a salad between gorging herself on treats at holiday parties. So she made this endive and escargot salad from last December’s Gourmet magazine, substituting tangerines for blood oranges. This photo, as usual, comes from the IFA Food Porn photo pool.
If you’re going to cut the zest and pith off a citrus fruit for salad purposes, go all the way and make proper supremes, ferchrissakes!