Orange & Olive Salad

Serves 4

4 small sweet oranges, peeled, pith removed and sliced
1/2 cup pitted Kalamata olives
Juice of 1 small orange (about 2 tablespoons)
Juice of 1 half lemon (about 1 tablespoon)
1 teaspoon cumin seeds, crushed
3/4 teaspoon coriander seeds, crushed
3/4 teaspoon sweet paprika (Hungarian)
2 tablespoons walnut or olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, minced

Peel the oranges, removing all of the outer pith. Remove inner pith and seeds and carefully slice into approximate 1/2-inch slices and arrange on 4 plates.

In a medium bowl, whisk together the orange and lemon juice, along with the spices and oil, continue to whisk to form the dressing. Add the Kalamata olives to the dressing, toss gently.Taste and adjust seasoning.

Divide the dressing and olives evenly over the 4 plates of orange slices and allow to rest about 15 minutes before serving. Garnish with fresh parley and chives and serve.

COOK'S NOTES:

Small sweet citrus, create a very delicate salad. Use a small, sharp paring knife to remove the outer peel and pith helps when handling delicate fruit. Work over a bowl when peeling to help catch the juices.

Don't worry if some of the slices begin to fall apart and do not look perfect (like mine in the photo) it is the delicate and tender nature of the small citrus that contribute to the salad's flavor - part of the everyday beauty all around us in our kitchens.

For variety, I like using nut oils for salads. Walnut oil is a favorite, make sure to store this precious oil in the refrigerator to prolong its shelf life.

Substitute finely minced green onion for the chives.