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Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Photo: Sliced Orange Salad with Sauteed Olives and Ricotta Salata

TOTAL TIME: 17 min
Prep: 15 min
Inactive Prep: --
Cook: 2 min
 
YIELD: 8 to 12 servings
LEVEL: Easy

ingredients

  • 6 medium navel oranges
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoon finely chopped fresh rosemary leaves
  • 1 cup oil-cured black olives, pitted and halved
  • 12 cups lightly packed baby spinach or arugula leaves
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
  • 4 ounces ricotta salata
      • FOR THE VINAIGRETTE:
      • 2 medium navel oranges, juiced
      • Twice the amount of olive oil as orange juice
      • Finely ground sea salt, preferably gray salt
      • Freshly ground black pepper
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      Directions

      Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each half crosswise into 1/4-inch slices to form half-moons. Remove the seeds.

      Heat the oil in a 10-inch skillet over high heat. Add the rosemary to the skillet, cook for a few seconds, and then add the olives. Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil. Stir in the reserved 2 tablespoons of thinly sliced orange zest. Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.

      Add the orange juice to a medium-sized bowl and pour in twice the amount of olive oil as there is juice. Whisk lightly until combined. Season, to taste, with salt and pepper.

      Put the spinach in a large bowl. Add the reserved orange slices and pour in the olive-orange mixture from the skillet. Add the vinaigrette and toss gently to evenly coat the spinach. Season with salt and pepper. Transfer the salad to a serving platter or individual bowls. Grate some ricotta salata over the top, and serve immediately.

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      5

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      • on October 01, 2012

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        yummy!!!

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      • on April 21, 2012

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        This is a great salad. I don't have a juicer but I put the peeled Meyer lemons and peeled orange and chopped shallot in the blender and mushed them all up. Then extracted the juice from the mushed fruit and made the dressing and it was wonderful. Served with Michael's Italian-style Paella.

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