Orange and Olive Salad
Michelle shared an Orange and Olive Salad in the South Arm Older Adults Cooking Club.
This beautiful Orange and Olive Salad is pleasing to the eyes. Michelle recommended to use good olives like Kalamata for better flavour.
- 4 small or 3 medium oranges
- 1 small red onion
- 2 tablespoons orange juice
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- 2 tablespoons olive oil
- small black olives, pitted, 4 to 5 per person or larger olives, can be coarsely chopped if desired
Source: The Art of Simple Food by Alice Waters
|Remove peel and membrane from oranges. Slice into 1/4″ thick round pinwheels.
Cut onion in half lengthwise, peel and slice thin. If onions are strong, soak in ice water for 5 to 10 minutes. Drain well before adding to salad.
|Arrange orange pinwheels on a plate.
|Mix together orange juice, red wine vinegar, salt and pepper and whisk in olive oil. Taste to adjust seasonings.
Jean added some honey to reduce the acidity of the vinaigrette.
Scatter onion slices over oranges and spoon vinaigrette over. Garnish with small black olives.