Orange and Black Olive Salad from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Cut very thin julienne strips of zest from 1 orange and blanch in boiling water for a few minutes. Drain and reserve. Peel all the oranges, removing all the pith. With a sharp knife, cut down betwe...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Paring knife
- Saucepan
- Colander
- Plate
Ingredients
- 5 tbsp olive oil
- 1 tbsp chopped parsley Celery leaves, if available
- 1 small red onion, cut into very thin rings
- 8-10 pitted black olives
- 1 bunch of watercress, washed and picked over
- 6 small oranges
- Salt
- freshly ground pepper
- 1½ tbsp wine vinegar
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