Salade dOranges et dOlives Noires

1. 1

   Segment the oranges and grapefruit: first remove the outer skin, then the white pith, and cut in between the white membranes to free the segments.

2. 2

   Toss the oranges and grapefruit and their juice with the olives, scallions, lemon juice, olive or peanut oil, and salt and freshly ground pepper to taste.

3. 3

   Garnish with the parsley before serving.

4. 4

   Serve in a bowl or on salad plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.