Orange Salad
⏳ Time
5 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Oranges with olives and capers are made both in Rome and Calabria — however, Mark believes this recipe has Jewish origins. Instead of regular oranges, you can use blood oranges. Additionally, if you wish, you can toss in some anchovies, broken into small pieces by hand.
Ingredients
- Oranges - 3 pieces
- Capers - 15 pieces
- Spanish onions - 1 head
- Olives stuffed with lemon - 20 pieces
- Olives stuffed with lemon - 20 pieces
- Olive Oil - 1 tablespoon
- Chili Flakes - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Roughly peel the oranges with a knife, removing the zest and the thick white layer underneath, which is called albedo.
Step 3
Cut the flesh into pieces about the size of half a wedge (there's no need to slice it into wedges — it's a waste of time).
Step 4
Season with salt and add spicy pepper (preferably flakes, not ground).
Step 5
Slice the pitted olives and green olives in half.
Step 6
Add to the bowl with the oranges.
Step 7
Slice the red onion into half-moons.
Step 8
Add the onion to the bowl with the other ingredients. Add the capers.
Step 9
Drizzle with olive oil.
Step 10
Serve.
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