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Insalata d’Arancio con Acciughe e Olio Extravergine d’Oliva
Orange Salad with Anchovies and Extra-Virgin Olive Oil
Orange Salad with Anchovies and Extra-Virgin Olive Oil
Oranges and extra-virgin olive oil were made for each other. Ever tried this? If not, please do. Especially during cold winter months, it's like tasting sunshine and brightens many a day.
Serves 4
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leaves of baby spinach or mesclun per serving plate
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navel, Valencia, juice and/or blood oranges, peeled and sliced
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anchovies, rinsed and finely chopped (optional)
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sea salt
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extra-virgin olive oil (select an assertive oil)
1. Prepare 4 serving plates: Place a few leafy greens on each plate, then arrange overlapping orange slices. (It's beautiful if you can combine the bright "regular" oranges with the intriguing dark blood oranges - what color!)
2. Sprinkle with a small amount of chopped anchovy if using, definitely sprinkle with sea salt. Very lightly drizzle extra-virgin olive oil over all and serve immediately so the salad tastes at its freshest. The burst of flavor is fabulous!
2. Sprinkle with a small amount of chopped anchovy if using, definitely sprinkle with sea salt. Very lightly drizzle extra-virgin olive oil over all and serve immediately so the salad tastes at its freshest. The burst of flavor is fabulous!
