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Back in November, I introduced you to “Scoopisms” – names my father (aka Scoop) made up for everyday items. Today, it’s about “Alice”. Not the gal in Wonderland, or Ralph Kramden’s wife, but rather what my dad called salad. Alice. Silly man.

Now this is a salad my dad may have thought twice about eating. He was not a particularly adventurous eater by any means. Meat and potatoes, pasta, canned peas (eew) and dish my mother made called Surprise Packages. But that’s a tale for another day.

I’m pretty sure Scoop liked all the ingredients in this salad, but the combination may have given him pause. He may have even quoted Alice when she said, “Curiouser and curiouser.” But after making this salad from Bon Apetit‘s little Everyday meals booklet, I can’t see why anyone wouldn’t want to eat this ‘alice’ every day. It’s crunchy and colorful with tang from the arugula, zesty-ness from the radish and sweetness from the tangerine. And as Giada DeLaurentiis says repeatedly on her Food Network show, Giada at Home, “Look how pretty!”

Radish, Arugula and Red Onion Salad with Tangerines
6 first-course servings. I seldom have six for dinner, so I halved everything except the fresh mint because I love it in salad. I also opted to cut the fennel into batons.

PREP TIME: 35 minutes
TOTAL TIME: 35 minutes

Recipe by Tasha de Serio

  • 2 tangerines (be sure to zest before peeling and slicing!)
  • 2 tablespoons finely chopped radishes plus 12 radishes, trimmed, very thinly sliced on diagonal
  • 1 tablespoon chopped red onion plus 1/2 cup thinly sliced
  • 1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
  • 1/4 cup extra-virgin olive oil
  • Coarse kosher salt
  • 1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
  • 3 cups (packed) arugula
  • 1/4 cup coarsely chopped fresh mint
    pictured above is the undressed salad


  • Finely grate enough peel from tangerines to measure 1 teaspoon (feel free to use more – I used about 1.t tsp in the halved preparation); place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
  • Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.
  • Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

Yes, I do believe that Scoop and this particular Alice could have been good friends.