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Olive Oil and Mint Orange Salad

Updated February 23, 2016
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Cookbook

One Taste

Published by Provecho Press

Sicilians often eat this insalata with good crusty bread and a glass of white wine. The oranges and lemons are drizzled with just a little olive oil and then allowed to sit, making a wonderful sauce for scooping up with bread. Try leaving out the lemons for a less tart flavor, or use the popular Meyer lemon, which has the flavor and aroma of sweet lime, lemon, and Mandarin orange. This salad goes well with polenta and spicy food.

Mind Refresher: Stand straight, breathe normally, and observe the aroma and color of the oranges; concentrate on these sensations for 30 seconds.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe Courseantipasto/mezze, appetizer, side dish

Dietary Considerationantipasto/mezze, appetizer, side dish

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Textureherby, juicy, light, sweet, tangy, tart

Type of Dishsalad

Ingredients

  • 4 medium navel oranges
  • 2 medium lemons
  • 1 small red onion, thinly sliced
  • 3 tablespoons (approximately) extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh mint or basil leaves

Instructions

Peel oranges and lemons so none of the bitter white under-skin is left.

Slice into rounds, ¼ inch (6 mm) thick.

Arrange oranges, lemons, and onions alternately on a platter.

Drizzle oil over fruit to glaze, season with salt and pepper, and sprinkle with mint or basil.

Let stand 4 hours, covered at room temperature, so juices can mingle.

Serve at room temperature.

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