Food & Cooking Recipes Salad Recipes Endive, Arugula, and Tangerine Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Section citrus (and any other juicy fruits) over a bowl or parchment paper and return the juices that collect to the recipe in some way. Here, the tangerine juices become an ingredient in the vinaigrette. Ingredients 2 heads Belgian endive, coarsely chopped (about 2 cups) 2 handfuls of arugula, torn into bite-size pieces (about 5 cups) 2 tangerines, peeled, pith removed 4 teaspoons red wine vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Directions Wash and dry the endive and arugula and place in a serving bowl. Over a small bowl and using a sharp paring knife, carefully remove each section of tangerine, cutting between the membranes. Add the sections to the greens. When all the sections have been removed, squeeze the membranes over the bowl. Whisk in the vinegar and oil and season with salt and pepper. Toss the dressing with the greens and serve. Rate it Print