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Author Notes: I feel guilty even calling this a recipe. It is an idea, and one of my favorite salads of all time, inspired by a side dish served at New York's Cafe Gitane on Mott Street.
The sweet, juicy oranges, salty, chewy olives, fresh mint and hot chile are an unforgettably delicious combination.
When I am lazy (see picture!) I simply cut the oranges into slices and then into quarters.
Wonderful pared with soft feta sizzling on a dish hot from the oven, drizzled with olive oil and dusted with hot chile pepper flakes. Crusty bread. Heaven. —Marie Viljoen
- 3 large oranges
- 1/3 cup oil cured black olives
- 4 sprigs fresh mint
- 1 teaspoon red chile flakes
- Peel and then segment the oranges, removing pips and membranes (suprême!). Doing this over a bowl allows you to catch the juice, which you save.
- With the flat of a knife, gently press down on each olive to expel the pit. Cut each olive in half.
- Roll up the stacked mint leaves and cut into ribbons (chiffonade!). If that is too fussy, tear the leaves by hand.
- Toss the segments with the olives and mint and add the chile.
- Chill. Serve in a pretty bowl. That is your salad, and that is all.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
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