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Olive and Orange Salad

Olive and Orange Salad


  • 1/4 red onion, thinly sliced
  • 3 oranges, peel and white pith removed, halved lengthwise, cut in 1/4' semicircles
  • 1/4 cup thinly sliced Kalamata olives
  • 1 tablespoon extra-virgin olive oil
  • Tbsp. extra-virgin olive oil Flaky sea salt, such as Maldon, and freshly ground black pepper

Recipe Preparation

  • Soak onion in cold water for 5 minutes; drain well. Press between double layers of paper towel to remove excess water (and some pungency). Toss onion, orange slices, olives, and olive oil in a medium bowl. Season with salt and pepper.

,Photos by Kimberley HasselbrinkReviews Section

    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon honey
    • 12 ounces haricots verts or small slender green beans, trimmed
    • 2 oranges, all peel and white pith cut away
    • 1/2 cup small green olives (such as picholine)
    • 1/2 cup fresh Italian parsley leaves
    1. Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
    2. Cut oranges in half, then crosswise into 1/3-inch-thick slices place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

    Recipe Summary

    • 2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds
    • 3 navel oranges
    • 3/4 cup pitted kalamata olives, halved
    • 1 tablespoon sherry-wine vinegar
    • 1 teaspoon shallot, minced
    • 3 tablespoons extra-virgin olive oil
    • Pinch of coarse salt
    • Pinch of freshly ground pepper

    Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.

    In a medium bowl, combine orange segments, fennel, fennel fronds, and olives set aside.

    In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

    Related Video

    I thought this was a 4 fork recipe, but Mr wasn't so sure about a sweet/savory fruit salad as a side. I doubled or tripled the spices to make them detectable, but that's not too far afield for recipes - I like a little perceptible heat and realize that not everyone does.

    i added sunflower seeds and extra radish. the sunflower seeds make it a 2.5 fork salad. i should perhaps add more pepper, i couldn't taste the spice.

    This was really good and easy to make. I made sure to have some sweet oranges for the salad. I did sub orange juice for the lemon juice in the dressing. For the presentation I used a thin layer of Rocket greens on the bottom of the serving platter before starting to layer the oranges. It was a beautiful and colorful presentation and very yummy. I received compliments on the salad and the yummy dressing. Great dish!

    Moroccan Spicy Olive Orange Salad Recipe '> Moroccan Spicy Olive Orange Salad Recipe

    Who knew oranges could be used in a savory dish, as in this delightful olive orange salad? This Moroccan salad is a staple at our tables. This always knocks their socks off.

    Use only navel oranges for this orange salad, so as not to extract too much juice from the juicier oranges. Navel oranges will keep their shape and are meaty and full of flavor. Likewise, use only oil-cured black olives, as they combine with the oranges perfectly in this orange salad. Funky at its most colorful and most flavorful!

    Do not let the unusual ingredient combination intimidate you: It all works beautifully.

    Just trust me here: Have I ever let you down? You will love my olive orange salad!


    • 6 navel oranges, peeled and cut in 1/2 inch dice with a serrated knife
    • 1 cup pitted oil-cured olives
    • 6 cloves garlic
    • 1 large bunch flat parsley
    • 1/2 cup olive oil
    • 1/3 cup fresh lemon juice
    • 2 tablespoons paprika
    • 1 tablespoon ground cumin
    • 1/3 teaspoon red pepper flakes, a drop more if you like it very spicy


    Place the oranges and olives in a bowl. in a food processor, chop the garlic very fine. Add the parsley, and chop medium fine, using the pulse button. add the chop mixture to the bowl. Add all remaining ingredients and toss thoroughly. Makes 4 cups. Serve within two days. If not serving on the day you make it, store in refrigerated in a glass jar.

    Recipe Summary

    • Dressing:
    • ⅓ cup thinly sliced shallots
    • ¼ cup fresh lemon juice
    • 2 tablespoons finely chopped fresh mint leaves
    • 1 teaspoon sugar
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon freshly ground black pepper
    • ¼ cup extra-virgin olive oil
    • Salad:
    • 1 (5-ounce) package arugula
    • 5 oranges, peeled and thinly sliced crosswise
    • 30 oil-cured black olives
    • ½ teaspoon kosher salt
    • Freshly ground black pepper (optional)

    To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

    To prepare salad, combine arugula and three-fourths of dressing in a large bowl toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates arrange orange slices evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads top each salad with 3 olives. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately.

    Orange Balsamic Vinaigrette Recipe

    Orange Balsamic Vinaigrette is a refreshing easy-to-make dressing that you will love! Enjoy this refreshing and zesty Orange Balsamic Vinaigrette dressing on your favorite green salad! A perfect salad dressing for spring and summer. You will definitely enjoy Orange Balsamic Vinaigrette on all your favorite salads.

    This recipe is a vegan, gluten-free dressing that tastes fantastic when you use fresh squeezed juice. In a pinch you can always use frozen concentrate or bottled juice and you will still be happy with the flavor. This salad vinaigrette has just the right blend of sweetness from the orange juice and honey, but also a slight tang from the balsamic vinegar.

    • 1/3 cup aged balsamic vinegar (good quality)
    • 1/3 orange juice, freshly squeezed*
    • 2 to 3 tablespoons granulated sugar
    • Black pepper, freshly ground
    • 2 cups olive oil, extra-virgin

    In a medium bowl or food processor, whisk together balsamic vinegar, orange juice, sugar, and pepper.

    Add olive oil in a thin stream, whisking until emulsified. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually do not combine smoothly).

    Makes approximately 2 1/2 cups.

    DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time toss and taste again.

    * I prefer using fresh-squeezed orange juice, but the bottled orange juice will also work.

    Begin desalting the salt cod 2 to 3 days before (depending on the cut): Dry salt cod—bacalao—needs to be desalted before using. Soaking in water removes the salt, rehydrates the cod, and softens the flesh. The process takes at least 36 hours to 2 days, changing the water at least four to six times fatter loin pieces can take as long as 4 days the thickest loin pieces can take even longer.

    Rinse the cod under cool running water. Place skin-side up (to keep the salt from concentrating here) in a bowl and cover with fresh water. Change the water immediately, rinse out the bowl, and refill with cool water. Arrange the pieces in the bowl skin-side up. Place the bowl in the refrigerator and let the cod soak for 12 hours. Drain, rinse out the bowl, change the water, and soak for another 12 hours. Change the water every 6 to 8 hours or so for the next 24 hours. Place the pieces skin-side down during the final 12 hours. Drain the cod, rinse, and gently squeeze out some of the excess water. Place in a strainer—with the skin side up again—and let drain for at least 30 minutes. (For certain recipes where you don’t want any salty moisture running into the sauce, I recommend draining for significantly longer.)

    To check if it is ready, take a pinch of the fish and taste. It should be slightly salty but not disagreeably so. (If it is too salty, change the water and continue to soak.) Drain, rinse, gently squeeze out excess moisture, and pat dry with paper towels. Carefully debone.

    Preheat a skillet over high heat and lightly oil it. Lay on the cod and cook only until it can be flaked apart, 4 to 6 minutes depending on the thickness. Transfer to a plate. Remove the skin and gently flake apart, carefully checking for any bones.

    Section the orange segments. To do this, peel the oranges and then trim any white pith with a sharp knife. Carefully cut along the membranes and remove the individual segments. Set the segments in a bowl along with any juices.

    Add the cod to the bowl along with the scallion and olives. Drizzle over the olive oil and gently toss. Divide the salad among plates and garnish each with hard-boiled egg, if desired.


    • 4 ripe medium oranges, peeled
    • 1 small red onion, sliced fine
    • 2 tablespoons raspberry vinegar
    • 6 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper
    • 4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
    • 20 black olives, pitted
    • 2 tablespoons sunflower seeds
    • 2 tablespoons almonds, blanched and chopped fine
    • Springs of fresh mint, to garnish

    Persimmon Salad with Blood Orange Vinaigrette

    I may as well just put it out there: I’m totally and entirely infatuated with persimmons. An affair of the tastebuds, if you will. We’ve been buying them every chance we get, using them in everything from our Thanksgiving green beans to this amazing winter caprese salad. But I know their abundance is short-lived, so excuse me while I go stuff my face while I still can.

    This salad features an incredible blood orange-infused olive oil from Capay Valley Ranches (disclaimer: CVR sent me some oil to try, but wouldn’t be writing this if it didn’t blow me away). I love that it is grown entirely in California and not imported (Italy’s great and all but… go USA!) Normally I’m not one for flavored or infused olive oils, but this stuff is incredible. It has a candy-like sweetness that tastes almost like orange jelly beans. It’s really perfect for this salad. Or any salad, really.

    Sure, you could make substitutions to this salad as the seasons change: blood orange segments would be an obvious choice, or peaches in the summer, or figs in the fall just something to add that note of freshness and sweetness to the salad. And if you don’t have or can’t find the blood orange olive oil, use a good extra virgin with a splash of fresh-squeezed blood orange juice instead.

    Watch the video: Stuffed Olives with Orange u0026 Walnut Vinaigrette (January 2022).