I love composed salads. Think of the plate as a palate and arrange colors, textures and flavors to your liking.
Blood Orange Salad with Olives, onions, feta and mint
Serves 4
- 2 blood oranges
- 2 Louisiana Sweets or navel oranges
- About 1/4 small red onion
- 4 teaspoons red wine vinegar
- 2 tablespoons best quality olive oil
- 8 to 10 green olives, pitted and torn into quarters, optional
- 1 tablespoon crumbled feta per plate
- 2 tablespoons fresh mint chopped finely and distributed equally on each plate
- Cut the peel and pith from the oranges making sure to remove all of the outer membrane without losing too much of the flesh. Cut the oranges into 1/8-inch slices. Slice the red onion thinly enough that you can see through the slices
- Arrange 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 feta and mint over the oranges. Season each salad with salt. Admire all the colors, then serve!
