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.” Recipe by Jason Wyrick, from Living the Farm Sanctuary Life by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.
Makes: 2 servings
Total time: 10 minutes
- 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 freshly 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
In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. Let the salad sit for 5 minutes before serving.
Variation: Make this salad low fat by omitting the oil.
- Here are moresup Super Savory Salads.
from Vegan & Vegetarian Recipes: VegKitchen.com http://ift.tt/1Fgci9t
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