20 minutes
A refreshing, flavorful salad that combines the sweetness of oranges with the tang of vinaigrette and the savory bite of olives.
Oranges, peeled and membrane removed
each
Red Onion, thinly sliced
each
tablespoons
teaspoons
to taste
to taste
tablespoons
each
1. Prepare Oranges
Remove the peel and membrane from the oranges using a sharp knife. Slice the oranges into ¼-inch-thick round pinwheels and arrange them neatly on a plate.
2. Prepare Onion
Cut the red onion in half lengthwise, peel away the outer layer, and slice thinly. If the flavor is too strong, soak the slices in ice water for 5-10 minutes, then drain well using a strainer.
3. Prepare Vinaigrette
Mix together the orange juice, red wine vinegar, salt, and freshly ground black pepper in a bowl. Gradually whisk in the olive oil until well combined. Adjust seasoning if needed.
4. Assemble Salad
Scatter the drained onion slices over the arranged orange slices on the plate. Spoon the prepared vinaigrette evenly over the oranges and onions. Garnish with small black olives.
For a visually stunning and flavorful salad, pick a variety of colors and sizes. Blood oranges, cara cara oranges, and pink grapefruits can add beautiful hues. Make sure the citrus is ripe and juicy.
The key to a great salad is balancing the dressing. Start with a 3:1 ratio of oil to vinegar, and adjust as necessary. Don't forget a bit of sweetness to counter the tartness of the citrus and the brininess of the olives.
When segmenting your citrus, be sure to do so over a bowl to catch all the juices, and remove all the pith and membrane for the cleanest texture and presentation.
An excellent extra-virgin olive oil will shine in this salad. Since the dressing is so simple, the quality of the oil will make a big difference.
Use the freshest herbs you can find, and add them at the last minute to preserve their vibrant color and aroma.
Comments (0)