Turkish Orange Salad with Mediterranean Dressing
3 blood oranges
1 small onion
3 tablespoons olive oil
2 tablespoons lemon juice
1 pinch freshly ground black pepper
10 dried black olives
Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.
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