4-5 Oranges, variety (navel, cara-cara, blood orange)
1 red onion, thinly sliced
1 T. Parsley, fresh, chopped
1/4 cup black olives, sliced
Extra virgin olive oil
Freshly ground pepper
To peel the oranges, cut off both ends with a knife. Stand the orange on a flat side and with a sharp knife following the curve of the orange, cut off the rind and the white pith. Slice oranges crosswise into 1/4 inch rounds. Remove any seeds.
Layer the oranges on a large platter, trying not to overlap too much.
Layer the thinly sliced onion over the orange slices. Scatter the parsley and olives over the top.
Season with a generous grinding of fresh black pepper, course sea salt and a drizzle of olive oil.
Let the salad sit for a few minutes before serving so the citrus juice and olive oil mingle into a perfect dressing.
Serve and enjoy!
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