salad
Birth Date: 3/31/04
Late Update: 3/31/04
Comments: tough to make
Site By: Gregory Martin

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Black Olive, Orange, and Onion Salad

Serves 6 to 8

42 (3 1/2 ounces) black oil-cured olives
1 teaspoon grated orange zest
Pinches of crushed red pepper flakes or cayenne to taste
3 tablespoons extra-virgin olive oil
2 to 4 (depending on size) sweet oranges
1 medium to large onion, peeled and thinly sliced
1 teaspoon coarse sea salt

On a wooden work surface lined with a paper towel, tap each olive with a heavy pestle or mallet and slip out the pit, to make about 3/4 cup. Toss the olives with the orange zest, a pinch or more of red peppers flakes and the olive oil, cover with plastic wrap, and let stand at room temperature for at least a few hours.

Peel the oranges and remove all the outside membranes, using a small knife. Thinly slice the oranges. Arrange the oranges, overlapping, on a flat serving dish.

Sprinkle the onion with the salt and leave for a few minutes. Rub the salt into the onion; rinse, drain, and press out all the water.

Spread the onion rings over the oranges, then the olives and the marinade; sprinkle with cayenne or crushed red pepper flakes to taste. Serve at once.