Citrus Salad With Tarragon

From the kitchen of Carly

Jewel-toned citrus slices dressed in a delicate tarragon syrup that tastes like spring in a jar. The anise-like herb cuts through the fruit's natural sweetness without overpowering it. Simple, elegant, and perfect after something rich.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup sugar
  • 11/4 cup (packed) fresh tarragon leaves, plus more for serving
  • 14 blood oranges
  • 14 clementines
  • 12 navel oranges
  • 12 tangerines

Instructions

  1. Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.

  2. Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.

  3. Syrup can be made 1 day ahead. Cover and chill.