Just the refresher we need when we think we can no longer tolerate winter!
5-6 Blood Oranges, peeled and sliced into thin rounds
1 small cippolini onion (if still available; if not, substitute a red onion), sliced into rings
12 black Kalamata olives (taste best at room temperature)
Extra-virgin olive oil
Celtic sea salt, coarse
Fresh ground black pepper
Arrange orange slices and rings of onions on a platter. Scatter artfully with olives and then sprinkle lightly with olive oil. Pinch and sprinkle the sea salt sparingly. Generously grind the black pepper over the salad. To let the flavors bloom, let the salad rest for 30 minutes at room temperature. This is delicious served with spicy grilled chicken and a side of couscous.
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Comments: 20
Thx for sharing............................ :O)
That recipe looks good.