Serves 4 to 6
This bright salad is a great way to add color to a winter menu, and also ideal for buffets and summer picnics. It can be made ahead and is easily doubled for a larger crowd. For more complexity, try adding some pitted cured black olives.
- 4 large navel oranges
- 2 large carrots, julienned by hand or on a mandoline
- ½ cup halved pitted oil-cured black olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- ½ teaspoon kosher salt
- Freshly ground black pepper
Strip the bottom from an orange so it sits flat. With a sharp knife, shave off the peel and pith to expose the flesh. Holding the orange in your hand, cut out the individual segments, and put them in a large bowl. Once you have cut out all of the segments, squeeze the remaining juice from the membranes into the bowl. Repeat with the three remaining oranges.
Add the carrot and olives to the bowl, and toss. Drizzle with the oil and vinegar, and season with the salt and lots of black pepper. Toss, and chill until ready to serve.