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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