Orange and Olive Salad

1. 1

   Grate the zest of 2 oranges.

2. 2

   Mix it with the oil, vinegar and a bit of salt.

3. 3

   Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish.

4. 4

   Pour the dressing over them.

5. 5

   Grind pepper until it covers them like a thin layer of sand.

6. 6

   Leave for 2 hours or longer in a cool place.

7. 7

   Separate the chicory or endive leaves, rinse and dry them.

8. 8

   Tear them up, place in large salad bowl.

9. 9

   Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters.

10. 10

    Sprinkle the olives on top, then a bit of the dressing.

11. 11

    Toss lightly, add more dressing to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.