Orange And Olives 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:

• Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
• Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup.

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:

• Pre-heat oven to 200C/400F/Gas 6.
• Trim the feathery green fronds form the fennel and reserve for the garnish.
• Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
• Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
• Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
• Allow them to cool.
• Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
• Whisk the remaining oil with the orange juice and season well.
• Add half of the chopped mint leaves to the vinaigrette, mix well.
• Pour half the dressing over the orange mixture and gently mix.
• When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
• Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
• Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
• Great served with barbequed poultry or meats, especially Duck or Lamb.

Steps:

• Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
• In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
• In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

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:

• 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:

• Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

Steps:

• Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
• Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.