Doesn’t this look like a luscious and healthy way to start the new year? Yes, all those holiday meals and desserts were tasty and enjoyed by all – but now is the time to start thinking a little leaner and a little healthier! It doesn’t hurt anyone to eat light now and then (I can hear the boos coming from a few of you!)!
I met Kate at Joseph-Beth Booksellers in Lexington during the week between Christmas and New Year’s. She is one very busy little person! She graduated magna cum laude with a bachelor’s degree in psychology from the University of Kentucky on the 16th, works full-time as a Fellowship Officer in the Graduate School at the university, and works part-time with a young autistic boy – among other things! This was her one week off and I was very happy to have an afternoon with her! Kate was running a tad late – and that gave me more time than I needed in the cookbook section! I found Essentials of Mediterranean Cooking – a Williams-Sonoma book – and just had to have it. After spending a little time with this book, I found recipes I just had to make! Such as this one!
I love oranges – so sweet, so good – so good for you! Believe it or not, olives were not on my favorites list. But a little encouragement from Ritchey and I have fallen in love – well, with them both! And the red onion added with the other two main ingredients just gives a super combination of flavors! The dressing is not overpowering, but the hint of cinnamon truly makes this a Mediterranean dish! I hope you will enjoy it as much as we did tonight!
Oranges, Onion and Olive Salad
- 4 navel oranges
- 1/4 small red onion, thinly sliced
- 1/4 cup orange juice
- juice of 1/2 lemon
- 1/4 teaspoon ground cinnamon
- sea salt
- freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup olives, quartered and pitted
- 1 tablespoon chopped fresh parsley
Using a sharp knife, cut a slice off both ends of each orange to reveal the flesh. Place the orange upright on the cutting board and, using the knife, cut downward to remove the peel and pith, following the contour of the fruit. Cut each orange crosswise into slices 1/2 inch thick.
Arrange the orange slices on a serving platter, overlapping them slightly to cover the plate nicely. Separate and scatter the onion slices over the top.
To make the dressing, add the orange juice, lemon juice, cinnamon, salt and pepper in a small bowl. Whisk until blended. Whisk in the olive oil.
Scatter the olives over the orange slices and drizzle with the dressing. Let sit at cool room temperature for 10-15 minutes to blend the flavors. Sprinkle with parsley and serve at once. Enjoy!