Author: Jason Wyrick, Executive Chef of The Vegan Taste
Recipe type: Salad
Prep time:
Total time:
Serves: 2
This salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red onion are popular additions, but my favorite version (this one) concentrates on the interplay of the sweetness of the oranges, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil. It showcases one of the quintessential elements of Italian cuisine, namely that you don’t need complicated recipes to make outstanding food. You only need outstanding ingredients and the willingness to let them speak for themselves. Published with permission from Farm Sanctuary and Rodale.
Ingredients
4 blood oranges or oranges of your choice, peeled and carefully chopped into bite size pieces
3 tablespoons chopped oil cured pitted black olives or 1⁄4 cup chopped pitted kalamata olives
1⁄4 cup finely sliced basil leaves
1⁄4 teaspoon ground black pepper
2 tablespoons good-quality extra-virgin olive oil (preferably with a peppery finish)
1⁄4 cup thinly sliced fennel, if in season, optional
Instructions
In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. If you wish to make the salad low-fat, omit the olive oil.
Let the salad sit for 5 minutes before serving.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/05/blood-oranges/