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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