Orange And Olive Salad Recipes

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.

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.

Steps:

• Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.

Steps:

• For the short ribs, preheat the oven to 325 degrees F.
• Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
• Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.
• For the salad, place all ingredients in nonreactive mixing bowl and toss together.
• To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half. Top ribs with liquid and orange 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.

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Steps:

• Remove the peel and membrane, exposing the juicy flesh, of: 4 small or 3 medium oranges.
• Slice into 1/4-inch-thick round pinwheels and arrange them on a plate. Cut in half lengthwise, peel, and slice thin: 1 small red onion.
• Onion slices cut horizontally are prettier than slices cut lengthwise. If the onions are particularly strong, soak them in ice water for 5 to 10 minutes. Drain them well before adding to the salad. Make a vinaigrette. Mix together: 2 tablespoons orange juice, 1 teaspoon red wine vinegar, Salt and fresh-ground black pepper.
• Whisk in: 2 tablespoons olive oil.
• Taste and adjust with more salt and vinegar as needed. Scatter the onion slices over the oranges and spoon the vinaigrette over. Garnish with: Small black olives (4 or 5 per person).
• I prefer to serve the olives unpitted to preserve their integrity and beauty, but be sure to tell your friends so they know the pits are there. Use niçoise olives if you can find them, but any briny black olive will do (large ones can be coarsely chopped, if you like).

Steps:

• Slice off the top and bottom of the oranges. You want to cut off just enough that the internal flesh is barely exposed. On a cutting board, lay the orange down on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. Work your knife around with a gentle sawing motion, following the contour of the fruit and removing just enough skin to expose the flesh underneath. Use your knife to trim off any extra bits of remaining white pith as it is bitter.
• Slice the oranges into cross-wise slices 1/4 of an inch thick, to make beautiful round slices. Lay slices overlapping slightly in your serving dish. Tumble on the black ripe olives, pomegranate seeds, sliced red onion and mint leaves.
• Make the dressing by combing the lemon juice, orange juice, olive oil, hot paprika or cayenne if using, and sea salt in a bowl. Spoon the dressing liberally over the salad and serve at room temperature.

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.

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.

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.

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.