Orange and Olive Salad from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and
Peel the oranges, making sure all the pith is removed. Segment them and divide between 6 small plates. Slice the red onions very thinly and scatter on top. Season with salt, freshly ground black pe...
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Plate
- Pepper mill
Ingredients
- 8 large oranges
- salt
- freshly ground black pepper
- extra-virgin olive oil
- 2 small red onions
- 20 pitted black olives
- small bunch of parsley, finely chopped
- fresh lemon juice (optional)
- a pinch of dried chilli flakes
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