How to Prepare
One of the best things about mikan is they're so easy peel. I actually loath dealing with navel oranges now after having lived with mikan so for long. The peel of mikan is also great for cooking and especially baking, so don't let it go to waste!
Easy Mikan Recipe
This may sound like a funky combo for a salad but it's actually delicious! As an added bonus, endives are one of those random vegetables that for some reason are cheaper in Japan than in the US. I don't really get how that one works.
Citrusy Endive Salad
Makes 4 servings
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3 to 5 mikan, peeled and segmented
- 2 to 3 endives (エンダイブ or チコリー)
- 2 inner ribs of celery (the pale white looking ones), including leaves
- 1/4 cup black olives, pitted and cut into slivers
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped parsley or loosely packed flat-leaf parsley
1. Whisk together vinegar, honey, and salt in a small bowl until salt are dissolved, then add oil in a slow stream, whisking well. Season with pepper.
2. Remove the pith from your mikan segments but don't worry about being anal retentive, just remove the biggest chunks.
3. Halve endives lengthwise, then cut out and discard the cores. Cut endives diagonally into 1/2-inch-wide strips and put in a large salad bowl.
4. Separate celery leaves from ribs and cut ribs diagonally into very thin slices.
5. Roughly chop the celery leaves. Add the leaves, ribs, olives, onions, parsley, and mikan to the endives.
6. Whisk dressing, then gently toss salad with enough dressing to coat.
An easy salad for a light weeknight meal!