I hope you are enjoying my “orange” month as much as I am. I’m having such a good time creating all these recipes with orange as an ingredient. It is difficult for me to avoid making mostly sweets, but my waist line won’t stand for it. I do have a few sweet recipes to share that include orange, but today I’m going to share a delightful and refreshing salad made of oranges and onions.
The basic recipe comes from “The Silver Palate Cookbook”. I have the Anniversary Edition – 25 years of Silver Palate. Back in the early 80’s I worked for a caterer in the Dallas area called Chow. I distinctly remember one of the cookbooks the owner used most was “The Silver Palate”. Boy, those were the days. Being employed by Chow was a great learning experience as well as a chance to mingle with the élite of the Dallas-Ft. Worth area. Catering is a business that requires long hours and many if not all of them spent standing in the kitchen. For those of us who love cooking and sharing the foods we prepare, such is the norm. In this new year I am trying desperately to remove myself from my kitchen for a few minutes a day to enjoy life out of the kitchen. This is a challenge but is helping remind me that life should not ONLY revolve around food!
I’ve vowed to read more, relax more, watch the birds and bees more, and make it to the gym most days! Not bad motivation for stepping out of the kitchen. Don’t get me wrong, I’m pretty sure the majority of my waking hours are still being spent in the kitchen or pouring over a cookbook or food magazine! That’s just me! I know many of you find yourselves pouring over cookbooks and food magazines as often as I do.
Anyway, next time you need a simple and easy salad give this a try. I served it with steaks and twice baked potatoes one evening. It was an ideal light, healthy and refreshing side to the hearty steak and potatoes. It’s an offbeat salad that will easily complement meats or any heavy meals. The sweet juicy oranges are enhanced by the briny tang of the olives, a pleasant surprise.
There are 16 days remaining in January. Stay tuned for the balance of “orange” month, I’ve some delicious recipes still to share.
adapted from The Silver Palate Cookbook
6 large, firm, juicy oranges
3 tbsp. red wine vinegar
6 tbsp. of the best quality olive oil
1 tsp. dried oregano
1 medium size red onion, peeled and sliced paper-thin
1 cup imported black olives, such as nicoise or kalamata
1/4 cup snipped fresh chives
Freshly ground black pepper
Peel the oranges and cut each one into 4 – 5 crosswise slices. Arrange orange slices on a platter and sprinkle with the vinegar, olive oil, and oregano. Arrange the onion slices and olives over the oranges and top with the freshly ground pepper and chives.
Serve immediately. Do not allow oranges and onions to sit for too long because the oranges will begin to taste like onions and the charm of the salad will be lost.