Orange and Olive Salad

1. 1

   Remove the peel and membrane, exposing the juicy flesh, of: 4 small or 3 medium oranges.

2. 2

   Slice into 1/4-inch-thick round pinwheels and arrange them on a plate.

3. 3

   Cut in half lengthwise, peel, and slice thin: 1 small red onion.

4. 4

   Onion slices cut horizontally are prettier than slices cut lengthwise.

5. 5

   If the onions are particularly strong, soak them in ice water for 5 to 10 minutes.

6. 6

   Drain them well before adding to the salad.

7. 7

   Make a vinaigrette.

8. 8

   Mix together: 2 tablespoons orange juice, 1 teaspoon red wine vinegar, Salt and fresh-ground black pepper.

9. 9

   Whisk in: 2 tablespoons olive oil.

10. 10

    Taste and adjust with more salt and vinegar as needed.

11. 11

    Scatter the onion slices over the oranges and spoon the vinaigrette over.

12. 12

    Garnish with: Small black olives (4 or 5 per person).

13. 13

    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.

14. 14

    Use nicoise olives if you can find them, but any briny black olive will do (large ones can be coarsely chopped, if you like).

* Per serving · 4 servings · Values may vary.

No additional tips available.