orange & olive salad


I checked out another cookbook at the library.  I paged through it, bookmarked this recipe and then couldn’t stop thinking about it.


The next time I went to the grocery store I picked out the juiciest oranges I could find, grabbed a jar of greek kalamata olives and assembled the salad immediately upon returning home.


It makes four servings.  I ate one immediately, one before dinner, another for breakfast the next morning and then again for dessert that evening.  Weird?  Maybe, but once you try this salad, don’t be surprised if you obsess, as well.  It is that good.

orange & olive salad
yield: 4 servings

recipe notes:  When I first made this I kept the dressing separate and only dressed it when eating it (the first two times).  The next two I just combined everything, left it in the fridge, and pulled it out.  The olive oil will solidify a little bit when cold so if you’re serving to guests then I’d keep them separate, let the dressing come to room temperature, whisk again, then dress the salad just before serving.  If it’s just you, do whatever you like.

Waters notes that blood oranges would be great in this salad.  I think grapefruit could be great mixed in, as well.  Also, the thought of making little skewers of these could be really delicious served as an appetizer.  To do this, I would separate the little segments of oranges, cut the onion/shallot into larger/broader chunks and skewer them just like a kabob.

3 medium or 4 small oranges
1 small red onion (or shallot, if that’s what you have on hand)
2 Tablespoons orange juice (you can squeeze a good amount of pulp from the peeled oranges)
1 Tablespoon red wine vinegar
salt and fresh-ground black pepper
2 Tablespoons olive oil
Small black olives (4-5 per person)

1.  Trim away the peel and pith of the oranges, exposing the juicy flesh.  Slice into 1/4-inch thick round pinwheels and arrange them on a plate.

2.  Cut the red onion (or shallot) in half lengthwise, peel and slice thin.  If the onions are particularly strong, soak them in ice water for 5 -10 minutes.  Drain well before adding to the salad.

3.  Make the vinaigrette by mixing together orange juice, red wine vinegar, a little salt & fresh-ground black pepper.  Whisk in the olive oil.  Taste and adjust with more salt and vinegar as needed.

4.  Scatter the onion slices over the oranges and spoon the vinaigrette over all of it.  Garnish with olives.

source: The Art of Simple Food by Alice Waters


2 thoughts on “orange & olive salad

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