Olive and Orange Salad (serves 4)

Olive and Orange Salad (serves 4)

You might not think this combo is something you would like. I was wary myself. I tasted it in a restaurant and it accompanied fish and braised fennel. So a real mish mash of hot and cold – but it worked really well.
This recipe is different because I added red onion. Can’t remember what kind of lettuce was used but I used arugula/rocket because of its stronger taste. The black olives came packed in oil and some herbs (I drained the oil) and they are tastier that those that come in brine in a can. I segmented the oranges and chopped them into pieces.
You don’t actually need a dressing on this salad as you have juice from the oranges and some oil from the olives.
Think this would be a hit at a party where everyone contributes a dish.

A 2 or 3 handfuls of arugula
2 oranges – cut into segments and then segments chopped
Handful of black olives – with stones removed, then halved
1 tbsp. finely chopped red onion

Mix all together and serve salad.

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