Italy, from Rome south, is an immense orange grove, and it is only natural that some of that bounty should find its way into winter salads. Tasty, wonderful orange salads. This salad, with its pretty sunny color, will bring happiness to a winter meal, and be nice in festive occasions, served with roasts or stews.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings orange salad
Ingredients:
- 4 ripe, juicy oranges, peeled using a paring knife, and removing the outer membranes, which might be bitter
- 2 shallots
- 20 pitted brined black olives, well drained and cut in half
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
Preparation:
Slice the oranges into thin rounds, gathering the juice that flows from them as you slice them. Put the sections in a broad shallow salad bowl.
Trim the green parts of the shallots, remove the roots if present, and peel the shallots. Finely slice them.
Arrange the sliced shallots and the olive halves over the orange sections. Combine the olive oil and the juice that ran from the oranges as you cut them in a bowl. Season to taste with salt and pepper and whisk the mixture to emulsify it. Season the salad with the sauce, and serve.
Trim the green parts of the shallots, remove the roots if present, and peel the shallots. Finely slice them.
Arrange the sliced shallots and the olive halves over the orange sections. Combine the olive oil and the juice that ran from the oranges as you cut them in a bowl. Season to taste with salt and pepper and whisk the mixture to emulsify it. Season the salad with the sauce, and serve.
