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Greek Salad of Oranges and Olives
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/2 cup black oil-cured olives, pitted or not
Pit each olive and toss with the zest, red pepper flakes, and olive oil and let stand. Peel oranges and remove all white membrane. Thinly slice. Arrange, overlapping, on a flat serving dish. Sprinkle the onion with the salt and let stand for a few minutes. Rub the salt into the onions, rinse and press out the water. Spread the onion rings over the oranges, then the olive marinade. Serve.
Recipe created 1995-06-03.