Orange And Black Olive Salad

1. 1

   Peel and then segment the oranges, removing pips and membranes (supreme!). Doing this over a bowl allows you to catch the juice, which you save.

2. 2

   With the flat of a knife, gently press down on each olive to expel the pit. Cut each olive in half.

3. 3

   Roll up the stacked mint leaves and cut into ribbons (chiffonade!). If that is too fussy, tear the leaves by hand.

4. 4

   Toss the segments with the olives and mint and add the chile.

5. 5

   Chill. Serve in a pretty bowl. That is your salad, and that is all.

* Per serving · 4 servings · Values may vary.

No additional tips available.