Category: Salads

Tart Salad

Ingredients:

Trim the oranges left over from our Chocolate Covered Bitter Orange Rinds, removing outside membranes and any seeds. Separate into sections or cut into eighths.
Rinse and remove the pips from twenty small ripe black olives, leaving them whole.
Peel and slice a large red onion. Separate the slices into rings.
Put all of these into a bowl with a tablespoon of your best olive oil. Mix gently. Let stand, covered, in the refrigerator for at least an hour, and adjust the seasoning with a little freshly crushed sea salt just before serving.
Serve on a leaf and garnish with toasted pine nuts and croûtons.

Notes:

This preparation points up both the acidity and the delicate sweetness of these oranges, which are often a disappointment eaten out of hand.

Recipe Index

More Salads:

Summer Squash Salad  |  Cantaloupe in Vinaigrette | Blood Orange Salad | Young Beans |  Warm Céci Salad  | Autumn Garden Salad  | Garlic Flower and Snow Pea Salad | Green Mango Warm Salad |