Caramelized tangerine vinaigrette
Armenian cuisine

As you may have noticed, we’ve been getting a lot of our recent cooking inspiration from you. In the same autumn salad contest that prompted Merrill’s post on Persimmon Chiffon Pie, there were a couple of dressing recipes that incorporated caramelized fruit. I like citrus-based vinaigrettes but sometimes the flavor is too thin, too faint and ephemeral. So I decided to try caramelizing some citrus before squeezing the juice for the dressing. I sliced a tangerine across its belly, dipped one half in raw sugar, then pressed it into a very hot pan. It sizzled and bounced like a soft-shell crab in butter, and when a rim of caramel formed around the edge, it was done. For the vinaigrette, I whisked in a dab of Dijon, a splash of white balsamic vinegar and a shot of olive oil. Turns out: eureka! The pale sweetness of the tangerine was enriched by the caramelization, giving the dressing both body and depth.
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