My son sent me a text message the other day that said “bacon and Satsumas make a delicious breakfast”. That got me thinking that the combo of Satsumas and bacon, that sweet and salty duo of favorite flavors, could be a good start for a few tasty recipes. This is my first rift on that theme and tasty it is indeed.
Satsuma salad with bacon.
This recipe serves 4 as a side salad. As a main dish, it could serve 2 and would be yummy with added smoked turkey or smoked chicken for some extra protein.
1 cup fresh squeezed satsuma mandarin juice (our Satsuma are so juicy you can even do this by just squeezing them in your hand, or use a citrus reamer or other juicing device).
¼ cups thinly sliced peeled shallot
2 Tablespoons olive oil
2 teaspoons Dijon mustard
2 tsp. white wine vinegar.
¼ tsp. or less salt
6 slices bacon, chopped in large pieces, cooked until crispy and drained (save the bacon grease).
8 cups greens (I used escarole) torn into pieces. Spinach, sturdy lettuce or thinly sliced kale are other options for this salad. Arugula might also be a nice addition.
2 cups mandarins (peeled, cut in half and then segmented so they are individual segments cut in half)
2 ounces Feta cheese (I like to use the Danish Piknik sheep’s milk cheese which comes in a can with brine. It will store for a long time in the refrigerator in the brine. I find mine at middle eastern or European grocery stores).
To make the dressing, boil the Satsuma juice on the stove until it is reduced to a thick syrup (down to about 1/3 cup total volume). Add the sliced shallot the last minute or two of boiling, then let it cool down. Now add the olive oil, Dijon mustard, white wine vinegar, 1 Tablespoon of the reserved bacon grease and ¼ teaspoon or less salt (to taste) and mix well.
Put the greens in a bowl and add the mandarin pieces. Mix with the dressing. Serve into 4 bowls then top with the bacon pieces and crumbled white cheese.
Satsuma salad with bacon
To read more about our Satsuma mandarin farm, or to order our Satsuma mandarins to use in this recipe, please visit www.burgesonfamilyfarm.com.