ORANGE AND OLIVE SALAD
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist's idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from "Jane Grigson's Fruit Book" (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.
Provided by Patrick Farrell
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
- Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
- Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 12 grams
ORANGE & BLACK OLIVE SALAD
Make and share this Orange & Black Olive Salad recipe from Food.com.
Provided by PetsRus
Categories Citrus
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the oranges, cut in slices, saving the juices that run out, if possible.
- Peel the onions and cut in slices.
- Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
- Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
- Pour the dressing over the salad just before serving and last but not least the pine nuts.
ORANGE AND GRAPEFRUIT SALAD WITH CORIANDER AND BLACK OLIVES
Steps:
- Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
- To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
- Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.
BEET, ORANGE, AND BLACK OLIVE SALAD
Adapted from a recipe in "Plenty", by Yotam Ottolenghi. Will serve two as a vegetarian main course salad, or four as a side salad. A sprinkle of crumbled feta or similar cheese on top is also delicious.
Provided by zeldaz51
Categories Vegetable
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl.
- Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges.
- Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.
Nutrition Facts : Calories 333.8, Fat 23.2, SaturatedFat 2.4, Sodium 266.2, Carbohydrate 31.4, Fiber 6.9, Sugar 23, Protein 3.9
FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
ORANGE AND OLIVES SALAD
My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.
Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ORANGE AND OLIVE SALAD
Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Citrus
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
- In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
- Serve chilled.
Nutrition Facts : Calories 127.7, Fat 2.9, SaturatedFat 0.4, Sodium 246.5, Carbohydrate 26.7, Fiber 6, Sugar 19.6, Protein 2.2
ORANGE, RED ONION, AND BLACK OLIVE SALAD
I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.
Provided by SueChef
Categories Citrus
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
- To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
- Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
- Preparation time does not include marinating time.
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