- 1 small-medium red onion, thinly sliced
- 2 ripe orange
- 8-10 black olives
- juice and finely grated zest of ½ lemon
- 2 tbsp fruity olive oil
- salt and freshly ground black pepper
- a few leaves of arugula (optional)
Place the onion in a bowl of cold water. Using a sharp knife, remove the peel and pith from the oranges and slice thinly.
Place the oranges in a shallow serving dish. Drain the onion slices, place on a double layer of paper towels, and pat dry. Arrange the slices on the oranges. Scatter the olives on top.
In a small cup, combine the lemon juice and zest and the oil. Season to taste and drizzle over the salad. If you like, scatter with the arugula. Let stand for 5 minutes before serving.blog comments powered by Disqus