Time 10m Yield 6 servings. Number Of Ingredients 5 Steps:
On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Cut peel and pith from oranges. Cut between membranes to release segments. Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
Time 20m Yield 10 servings. Number Of Ingredients 10 Steps:
For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.
Time 20m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Wisk all dressing ingredients together and set aside. Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half. Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry. Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve. An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.
Time 20m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour. To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight. Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary. Preparation time does not include marinating time.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.
Time 10m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.
Time 5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Spread romaine leaves on a platter. Scatter red onions and olives over top. Remove skin and white pith from oranges and slice into sections. Place over onions. Whisk together lemon juice, sugar, cumin, paprika and olive oil. Drizzle over salad. Garnish with parsley.
Yield serves 6 Number Of Ingredients 6 Steps:
With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you’ll have about 4 cups of slices in all). Handle them gently so they remain intact. Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all). Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges. Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!
Time 20m Yield Serves 4 Number Of Ingredients 10 Steps:
Halve, peel and de-stone the avocado and cut into slices, or cube if making bruschettas. Grate the zest from one of the oranges and reserve. Cut away the peel and pith from the oranges and cut into bite size segments. Squeeze any juice from the discarded orange pith into a small bowl. Slice the onion into thin strips. Mix together the cordial, olive oil, lemon juice, any reserved orange juice and zest and the de-seeded, sliced chilli. Toss the avocado, orange and onion into the dressing, quarter the olives and add to the rocket. Slice the ciabatta, brush with a little olive oil, griddle until marked on each side. Either pile the salad onto the individual toasts and serve as canapes or serve the salad with the griddled toasts.
Time P2DT5m Yield Four servings Number Of Ingredients 10 Steps:
Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil. Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.
