Sicilian orange salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Navel oranges | |
| 3 | Blood oranges | |
| 1 | medium | Red onion; sliced into |
| Paper-thin rings | ||
| 8 | larges | Fresh basil leaves; shredded |
| 3 | tablespoons | Extra-virgin olive oil |
| Freshly-ground black pepper; to taste | ||
Directions
Peel the oranges, and remove all the pith. Slice into ¼-inch-thick rounds. Arrange the slices on a large, shallow platter. Lay the onion slices on top of the oranges and sprinkle with the shredded basil. Drizzle the olive oil over the salad, and season generously with black pepper.
Cover and let stand at room temperature for at least 2 hours before serving for the flavors to marry. This recipe yields 4 to 6 first course or side dish servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8797 broadcast 01-13-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
08-08-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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