Cold and Salty Orange Salad Recipe - Los Angeles Times
Feta, celery and green olives add just the right amount of saltiness to a salad of sweet orange citrus.
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Cooking tools:
- Microplane
- Mixing bowl
- Cutting board
- Chef's knife
- Serving platter
- Spoon
- Measuring spoon
- Plastic wrap
- Aluminum foil
- Refrigerator
Ingredients
- 1 1/2 pounds (680 grams) mixed orange citrus (see note above)
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon crushed red chile flakes
- Kosher salt
- freshly ground black pepper
- 1 inner stalk of celery, thinly sliced
- 1 ounce (28 grams) feta, preferably in brine
- 4 green olives, preferably Castelvetrano, pitted and torn into 3 to 4 pieces
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