NAVEL ORANGES SALAD - 2/7/2009
This is a very simple Sicilian salad that is a specialty. An olive oil purist may want to omit the lemon and orange juice in the dressing and just savor the flavor of olive oil and black pepper with the oranges.
5 navel oranges
1 red onion thinly sliced, soaked in salted ice water
¼ cup oil cured black olives
Coarsely ground black pepper
For the Dressing:
2 tablespoons lemon juice
5 tablespoons orange juice
6 tablespoons Hillstone Extra Virgin Olive Oil
Salt
Peel the oranges. Try to remove all of the bitter white flesh that may be left behind on the oranges. Cut the fruit into ¼” slices. Arrange on a plate. Drain the water from the sliced onions. Rinse and pat dry. Arrange the onions over the oranges and sprinkle black olives over the top. Grind pepper to taste.
Whisk together the dressing ingredients, pour over the salad, marinate briefly, and then serve.
Serves 4
