Last Sunday we went to a Super Bowl party. Not unusual right? There were about 30 of us altogether – good friends, good times, and even better food! The hostess provided homemade lasagna (yum) and bread, and the rest of us contributed the sides & appetizers. You know how potlucks go – always an amazing spread of fabulous food, but this salad stood out for me.
Light, clean, and refreshing. a welcome and simple deviation from all the usually heavy food offered at a football get-together.
Here’s the recipe.
ORANGE AND ONION SALAD
- 6 large juicy oranges
- 3T wine vinegar
- 6T olive oil
- 1tsp dried oregano
- 1 medium red onion – sliced thin
- Kalamata olives
- ground pepper to taste
- chives – snipped
Peel oranges and cut each one into crosswise slices. Combine vinegar, olive oil and oregano and sprinkle on top. Toss gently, cover and refrigerate for 30 minutes.
Toss oranges again, arrange the sliced onion and olives over them, sprinkle with chives. Grind pepper over the top. NOTE: Put onions on just before serving or oranges will absorb their taste.
I think it’s a great way to take advantage of the abundance of winter oranges. It’s actually a recipe from The Silver Palate Cookbook. Have you heard of it? It came out in 1982, giving a friendly face to French Cuisine. I don’t personally have a copy, but it comes highly recommended from the friend that shared this awesome salad with us. After a little research, I think I’ll be getting my own copy – I’ve found a couple of other recipes from the book that look pretty interesting.
If you’re looking for a crowd pleaser this might just be the one for you.
Until next time…