Orange and Olive Salad

133

Ingredients:

• Thick-skinned Oranges – 4
• Red Onion – 1, sliced very thinly
• Black Greek Olives – 16, large, pitted
• Extra Virgin Olive Oil – 2 tblsp
• Lemon Juice – 1 tblsp
• Sugar – a pinch
• Lettuce Leaves – to serve
• Fresh Herbs – chopped (parsley, mint or dill), to garnish
• Salt and Pepper

Method:

1. Using a sharp knife, remove the peel and pith from the oranges.
2. Cut the flesh into 1/4 inch thick slices, discarding the seeds and white membrane.
3. Put the oranges and any juice, the onion slices, and the olives in a large bowl.
4. To make the dressing, whisk together the oil, lemon juice, sugar, salt and pepper.
5. Drizzle over the salad ingredients.
6. Gently toss together, then chill in the refrigerator for 3 hours.
7. Line a shallow dish with lettuce leaves and transfer the salad into it.
8. Garnish with fresh herbs.
9. Serve.