adapted from The New York Times, April 5, 2010
by Sue Gilbert
serves 6
3 large seedless oranges
1/4 teaspoon Cayenne pepper
1 teaspoon paprika
1/2 teaspoon minced garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
salt and freshly ground black pepper
1/3 cup chopped parsley
12 pitted black olives, halved
Peel the oranges, paring away all the exterior white pulp. Cut each orange into
8 wedges. Cut each wedge into 1-inch pieces. Set aside.
Place the Cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add
salt and pepper to taste and whisk to combine. Add the oranges, parsley and
olives. Toss gently to blend. Serve cold or at room temperature.
This is adapted from a 1980 recipe by Craig Claiborne. It is a refreshing and
unusual salad that grabs you, shakes you and then lets you enjoy the sweet fruit.
No comments:
Post a Comment