Citrus Salad with TarragonJeremy Liebman
This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.
Recipe information
Total Time
25 minutes
Yield
Makes 8 servings
Ingredients
1/4 cup sugar
1/4 cup (packed) fresh tarragon leaves, plus more for serving
4 blood oranges
4 clementines
2 navel oranges
2 tangerines
Preparation
Step 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.
Step 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.
Do Ahead
Step 3
Syrup can be made 1 day ahead. Cover and chill.
Recipe notes
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