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Orange And Black Olive Salad

chef.expert's picture
Ingredients
  Orange 4 (Juicy)
  Juicy oranges 4
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm) (Minced About 1 Teaspoon Or To Taste)
  Garlic 1 Clove (5 gm), minced to make about 1 teaspoon (Or Use According To Taste)
  Ground coriander 1⁄2 Teaspoon
  Sugar 1 Pinch
  Salt To Taste
  Arugula 1 1⁄4 Bunch (125 gm), stems removed, rinsed well and spun dry (Use 1 Large)
  Sliced pitted black olives 2 Tablespoon (Either Californian Or Mediterranean)
  Sliced pitted black olives 2 Tablespoon, sliced (Use Either Californian Or Mediterranean Variety)
  Croutons 1 Cup (16 tbs), 1/2 inch (To Make Your Own)
  Croutons 1 Cup (16 tbs) (Of 1/2-Inch Size, Or Make Your Own)
Directions

GETTING READY
1) Using a ragged knife, cut away orange peels, pith and discard. Cut oranges crosswise into thin slices.

MAKING
2) In a bowl add slices of mint, olive oil, garlic, coriander, cayenne (if using), sugar, and salt to taste. Toss gently to mix.
3) Arrange the base of a platter with arugula.
4) Arrange oranges on top, over the slices.

SERVING
5) Sprinkle olives over the oranges.
6) Serve topped with one-fourth of the croutons.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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