If summer means fresh garden salads – lettuce, cucumbers, tomatoes, peppers – fall and winter means citrus salads for me. Thanks to the beautiful oranges making their way to Michigan from the Sunshine State, Florida, this simple salad makes it’s way to our table during the colder months.
This was inspired by a salad we enjoyed at a local restaurant, Pizzeria Biga. Their version is served without lettuce or greens of any kind, aside from a dusting of chopped, fresh basil. We serve it that way at times too. However, the frost destroyed the last of my fresh basil remaining in the garden, so it was omitted here. However, I really wanted to include some healthy greens with this batch [my diet needed some help!] so I used mixed baby romaine.
My favorite thing about this plate of sunshine, is no matter if made with or without greens, is it only requires a drizzle of olive oil to complete it to a palate pleasing level. The oranges provide the acid to balance the oil. No heavy dressing needed! So not only simple, but healthy too.
Ingredients: 6 servings
3 oranges, sliced in rounds, peel and pith removed
9+ cups salad greens, loose packed
1/4 cup kalamata olives, pitted and sliced in half
red onion, thinly sliced to taste
extra virgin olive oil, drizzled to taste
Garnish suggestions: chopped basil, pine nuts, grated Parmesan
•Carefully cut peel [including white pith] from the oranges. I find a good serrated knife works best. Slice the oranges in approximately 1/4″ rounds. Layer on platter or plate.
•Top with scattered pieces of the thinly sliced red onions and halved kalamata olives.
•Drizzle olive oil over the oranges [onion and olives], cover with plastic wrap and refrigerate minimum 1 hour or up to 8 hours so the flavors can blend a bit.
•Serve over a bed of crispy fresh greens [lettuce, spinach or arugula]. Garnish as desired.