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Orange and Olive Salad Recipe

   
 

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     Orange and Olive Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 small onion, red or yellow
4 navel, Temple or other “meaty” oranges
About 2 tablespoons olive oil
Niçoise or other small black olives, pitted or not
Salt, preferably fleur de sel, to taste
Freshly ground black pepper, to taste
 

Instructions
You can leave the onion whole or cut it in half. thinly slice it, and separate the slices into rings or half rings. rinse the slices and drop them into a bowl of ice water. If you’ve got the time, let them sit in their water bath for about 20 minutes — the rinse will wash away some of their bitterness, and the bath will make them crisp. You may want to remove the zest and save it before peeling the oranges. You can remove it in wide strips, cut away the white pith on the underside, and freeze the strips; you can sliver or chop the zest or you can grate it. (Slivered or grated zest won’t freeze as well.)
Remove a thin slice from the top and bottom of each orange to give yourself flat surfaces, stand the orange up, and, working your knife around the contours of the orange, cut away the peel, the pith and the tiniest bit of flesh. Once they are peeled, cut the oranges into rounds 1/3 to 1/2 inch thick, and arrange attractively on a large serving platter. If you’d like, you can cover the oranges and chill them before you finish and serve the salad. Drain the onions and pat them dry. Drizzle the olive oil over the oranges, scatter over the onions, top with the olives and season with salt and pepper.


Originally Submitted
1/31/2013





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