Citrus Salad

I'm in my 12th week home with Blythe. Time flies and and we've settled into a bit more of a routine, but hanging with B, walking or running outside (I'm obsessed with my FitBit so I have to get my steps in!), taking care of household tasks, and making dinner is still challenging for me. And I expect it will get even harder once I return to work. Any tips from those of you who are parents?  

In our first weeks home, what was incredibly helpful was the generosity of friends who brought us delicious meals. I had no idea before having a baby just how great it is to have a warm, home-cooked meal prepared by someone else and delivered to your doorstep.  To all of my friends who have already had babies, I apologize for not bringing you a meal. Going forward, this is something I will absolutely do.

One of our absolute favorite meals was a coconut-braised short ribs dish that I will post about soon. This dish was so good that I purchased the cookbook from which the recipe came (Cook this Now by Melissa Clark) and have made it three times.  It was accompanied by an unconventional salad that, admittedly, I was initially suspicious of.  I would never have paired citrus with olives and citrus is not something I am drawn to... but the unusual combination was delicious.  Something about the zesty citrus offset by the salty olives and the spice of the chili powder - I am hooked.

I didn't go to much effort to plate this salad and make it look beautiful (see above comment about finding time to get everything done), but just using different color citrus as suggested and offsetting the orange and red of the fruit with the green of the olives made this salad stand out.  

Sliced Oranges with Olives and Red Chile
Recipe from Cook this Now by Melissa Clark

3 large oranges - a mix of orange navel, pink Cara Cara, and blood oranges makes the salad colorful
High quality extra-virgin olive oil
Flaky sea salt (I used Jacobsen Sea Salt)
3 tablespoons thinly sliced olives
Chili powder to taste

1.  Trim off the top and bottom of an orange so it can stand upright on the cutting board.  Use a thin, sharp knife to slice off the peel and white pith, following the curve of the fruit as you go. The juicy orange flesh should be exposed. Turn the orange so the curved side is lying on the board, then thinly slice the orange 1/4 inch thick. The slices should look a little like flowers. Repeat with the remaining oranges.

2. Spread the orange slices on a large plate, overlapping them somewhat but not entirely (or if you are feeling lazy, put them in a bowl like I did!). Drizzle with olive oil and sprinkle with sea salt.  Top with the olives and dust with chili powder right before serving.

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