Orange salads may seem more appropriate for hot sunny days and places. Morocco is famous for them, as is Sicily. But when the best eating oranges of the year are available in January and you happen to live somewhere northern and cold, you get used to eating them in frosty weather. I'm definitely not going to let them pass me by. The sweet sunshine they bring is welcome anytime.
Hundreds of orange salad recipes and variations exist. Many are lavish and impressive. Wonderful as these are, this one is as simple as it gets. No big list of spices or elaborate dressing. But these flavors just work. They combine magically.
Choose navel oranges for this recipe. Their sweet, firm, seedless flesh are perfect for salad.
2 large navel oranges
About 15 good quality, mature wrinkly black olives with stones removed
2 tablespoons of chopped fresh mint
2 tablespoons of chopped fresh flat leaf parsley (this is optional)
½ medium red onion, thinly sliced
Juice of half a lime
2 tablespoons of extra virgin olive oil
Use a sharp knife to remove the skin and white pith from the oranges. Next cut them into slices about ¼ inch / ½ cm thick. Place them in a large bowl with the olives, mint, parsley and onion. Squeeze over the lime juice and olive oil, tossing to combine. Serve this at room temperature. It tastes even better if you allow the flavors to combine for 20 minutes or so.