Zuccas Orange And Olive Salad Bittman Recipes

LA ZUCCA MAGICA'S ORANGE AND OLIVE SALAD

Steps:

• In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
• Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds.

LA ZUCCA MAGICA'S ORANGE AND OLIVE SALAD

Steps:

• In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
• Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds. Serve.

ZUCCA'S ORANGE AND OLIVE SALAD (BITTMAN)

Steps:

• 1. Combine the olives in a food processor, along with a bit of oil. Pulse once or twice, add remaining oil quickly ... making rough olives mix 2.Stir in thyme, thin with more oil if necessary, set aside. Tapenade can be stored for up to 1 month in refrigerator 3. Layer 2-4 orange slices on plate, drizzle with olive oil, top with good tablespoon of the tapenade, sprinkle with fennel seeds E 11-21-2013

ORANGE AND OLIVE SALAD

Steps:

• With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
• In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

ORANGE AND OLIVES SALAD

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.

ORANGE AND OLIVE SALAD

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.

ORANGE AND OLIVE SALAD

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.