Romaine & Tangelo Salad

A four-ingredient salad that leans on the contrast between crisp inner romaine leaves, juicy tangelo segments, and toasted pecans. The honey poppy seed dressing ties it together with a sweet-creamy finish that complements the citrus without fighting it.

Tangelos are the star. They’re a cross between a tangerine and a pomelo or grapefruit, with an easy-peel rind and flesh that’s sweeter than an orange but brighter than a mandarin. When tangelos are out of season, substitute mandarins or navel oranges without shame.

Use only the pale inner leaves of the romaine heart. The outer darker leaves are too tough and taste slightly bitter against the sweet fruit. The inner leaves are tender and almost buttery.

Toasting the pecans for a few minutes in a dry skillet wakes up their oils and adds a warm note that raw pecans never deliver. This is the one upgrade that makes the salad taste intentional instead of thrown-together.

Kitchen Tips

• Supreme the tangelos (cut away all pith and membrane) for a restaurant-style presentation.
• Toast pecans just until fragrant, about 3 minutes; any longer and they go bitter.
• Dress the salad at the table so the leaves stay crisp.
• Candied pecans take it to a dinner-party level with five extra minutes of work.

Variations

• Add crumbled goat cheese or feta for a savory counterpoint.
• Swap pecans for toasted sliced almonds or candied walnuts.
• Toss in thinly sliced red onion or fennel for sharper bite.