Monday, January 29, 2007

Orange Salad - For Bill

This is a good recipe to have on hand in the winter when navel oranges are in season and not much else is. It's bright and vibrant - a good change of pace to uninspiring winter salad greens.

I think Maldon Salt is the best salt to use in salads. If it's too coarse for your taste, you can crush it a little in your fingertips when you add it. This helps release the flavor.

Orange Salad
Adapted from The New York Times 60-Minute Gourmet by Pierre Franey and Craig Claiborne

Serves 2

2 large navel oranges
8 black olives, cut into pieces (use your favorite - I like Cerignola)
1/2 teaspoon finely minced garlic
1 teaspoon red wine vinegar
3 tablespoons olive oil
Salt and pepper to taste (I don't always automatically use pepper in everything, but it's good in this recipe)
2 tablespoons finely chopped parsley

Put the vinegar in a small bowl, add the salt, and let it steep while you proceed with the recipe.

In order to peel oranges so you remove all the pith, cut a slice off the top and a slice off the bottom with a knife. Then stand the orange up on one end, and cut down from top to bottom, curving around the shape of the orange. Go all the way around the orange until the skin and pith are completely removed. Do this carefully on a plate so you can catch any juice that might escape.

Cut the skinned orange into ¼-inch rounds, slicing parallel to the top and bottom slices you removed.

Put the orange slices on a platter and scatter the olives on top.

Whisk the minced garlic, oil, and pepper into the salt-infused vinegar. Pour over the oranges and olives. Sprinkle with parsley.

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