Orange and Olive Salad

Name: Orange and Olive Salad
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 6 temple oranges; 4 tablespoons extra virgin olive oil; 1 tablespoon wine vinegar; Salt and pepper; 2 medium heads chicory or curly endive; 3/4 cup kalamata or oil-cured olives, chopped

Recipe from "Jane Grigson's Fruit Book"

Adapted by Patrick Farrell

Total Time: 20 minutes, plus 2 hours or more for oranges to marinate
Rating: 4(7)
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Ingredients

Yield:6 servings

6temple oranges
4tablespoons extra virgin olive oil
1tablespoon wine vinegar
Salt and pepper
2medium heads chicory or curly endive
¾cup kalamata or oil-cured olives, chopped

Ingredient Substitution Guide

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Preparation

Step 1
Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
Step 2
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.
Step 3
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.