Winter Orange and Olive Salad Recipe
Winter Orange and Olive Salad
Serves 4
The quintessential Mediterranean winter salad, when oranges are ripe and plentiful, complemented with salty cured olives. This goes beautifully with winter roasts, stews, and hearty grains. You can serve as-is or on a bed of dressed arugula, spinach, or shredded romaine.
Ingredients:
- 4 oranges such as Cara Cara, blood or navel
- 1 cup Moroccan oil-cured olives from the Metropolitan Market Antipasti Bar
- 1/4 cup red onion, thinly sliced
- 1 tsp fennel seeds, crushed
- 1 tsp salt
- 1 Tbsp red wine vinegar or sherry vinegar
- 4 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 1/4 cup mint leaves, torn
Directions:
- Peel the oranges with a paring knife. Trim off most of the white pith around each orange, being careful not to damage the fruit.
- Slice each orange crosswise into 3/8 inch thick slices.
- Arrange slices on a platter, slightly overlapping. Scatter the olives and the onions over the oranges. Sprinkle with fennel seeds and salt. Splash vinegar and drizzle olive oil over all.
- Garnish with mint to serve.