Monday, August 15, 2016

Orange and Parsley Salad

Makes 4 generous servings
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

You’ll need a razor-sharp knife to make this delectable salad.  It’s good enough and pretty enough to serve to honored guests.  The sweetness of the oranges, the saltiness of the olives and feta and the crunchy texture of the almonds will definitely please.  Blood oranges and navel oranges would make an especially lovely presentation. (The original recipe did not include measurements, so I’ve written in the measurements I used to make the salad.)

6 navel oranges
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/3 cup fresh parsley, chopped
¼ cup green olives, pitted and thinly sliced
¼ cup whole almonds, toasted and chopped
3 oz. feta cheese, crumbled

With a very sharp knife, remove the peels and pith from the oranges.  Be sure to do this over a bowl to catch the juices.  Thinly slice the oranges crossways.  Place the orange slices on a platter.  Set aside.  Add the olive oil and balsamic vinegar to the orange juice that is left in the bowl.  Sprinkle with salt and pepper to taste.  Whisk the olive oil/vinegar/orange juice mixture until well blended.  Drizzle over the orange slices.  Sprinkle the orange slices with the parsley, the olives and the almonds.  Top with the feta cheese and serve.

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