by amanda
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my 118 recipes »
Photo by Sarah Shatz
2 blood oranges Ask a question about this ingredient
2 clementines or mandarins Ask a question about this ingredient
About 1/4 small red onion Ask a question about this ingredient
4 teaspoons red wine vinegar Ask a question about this ingredient
2 tablespoons best quality olive oil Ask a question about this ingredient
8 to 10 green olives, pitted and torn into quarters Ask a question about this ingredient
Piment d'espelette (or other ground chile, like cayenne), to taste Ask a question about this ingredient
Flaky sea salt, like Maldon Ask a question about this ingredient
Cut the peel and pith from the oranges and clementines, making sure to remove all of the outer membrane without losing too much of the flesh. Cut the oranges and clementines into 1/8-inch slices. Slice the red onion thinly enough that you can see through the slices; use a mandoline if needed. You will need about 8 slices.
Ask a question about this stepArrange the citrus in overlapping slices on each of four plates. Disperse the sliced onion on top. Sprinkle with the vinegar, 1 teaspoon per plate. Drizzle the olive oil over each plate, about 1/2 tablespoon per plate. Divide the olives among the plates. Sprinkle with piment d'espelette, a generous pinch per plate. Season each salad with salt. Admire all the colors, then serve!
Ask a question about this stepI just made this for dinner to accompany grilled lamb. Somehow, I forgot to add the red onion, but omg… Yum! A taste explosion in my mouth. Thanks, Amanda, for the combo!
I varied the citrus for a play on the color: On each plate I had a slice of blood orange, one of cara cara and one of white grapefruit with castelvetrano olives and red onion slivers, using Nudo's olive oil with mandarins. My company LOVED this. Thanks, Amanda for such an elegant salad!
When did you make it? I served it to guests on Saturday night!
Both Saturday and Sunday....and I will serve it again on Tuesday with Sonali aka the Foodie Physician's Moroccan chicken! The citrus really brighten up the season so much.
did not have olives on hand but the dish worked beautifully just the same. great refresher after roasted sea bass with charmoula and a yogurt/lime/cilantro sauce.
They added pistachios - it was great.
Just had almost the same salad at Franny's on Flatbush. So so so good.
Great! I like that it's such a simple twist and people are always delighted by oranges in a savory scenario.
So many distinct flavors that work so well together -- and visually exquisite. I never had blood oranges before, so this was all such a treat. I made it twice in 3 days, and just loved everything about it. I now have several blood oranges and mandarins in the fridge and will make it a couple more times in the next week or so. Thank you!
I thought this salad was wonderful, I would never have put oranges and olives together I have made this 3 X and can't wait to try this one on a couple of good friends. I LOVED it. I had decided to try this because I bought some oranges and they were a little bitter and were not being eaten so I thought either they would go rotten and get thrown out. I might just as well try this salad first. Wow am I glad I did.
Always fun to hear when someone makes a recipe repeatedly!
Delicious! Although I tried to be cheap and use tangelos instead of the clementimes and they were a nightmare to cut and were very seedy.
Been there -- I love tangelos' flavor but very punitive!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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Think of orange salad as seasoned oranges. Here, you see the clementine, blood orange, olives, piment d'espellette (or other crushed chile), olive oil (McEvoy Ranch), red wine vinegar, and red onions.
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Slicing the onions -- as thinly as you've ever sliced them, and even thinner.
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Trimming the citrus: first cut off the tops and bottoms of the fruit, then work your way around the middle, slicing off the peel and membrane.
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If you don't have a sharp knife, a bread knife works well as back-up.
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After removing the peel, slice the citrus crosswise.
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To pit the olives, set a knife on top of the olive and punch your fist against the knife to crush the olive.
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The skin should split like this, so you can remove the pit and pull the olive flesh into 4 pieces.
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Then plate 'er up! Arrange the oranges in an overlapping pile. Sprinkle with onion slices, olives, piment d'espellette, salt, vinegar, and olive oil.
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My wife just does not like tartness so I augmented this recipe with balsamic glaze instead of the vinegar, sweetened it up a bit and she loved it.