Ingredients: 3-4 navel oranges 1/2 small red onion, peeled and cut into paper-thin slices 1 tablespoon coarsely chopped fresh mint leaves 1 tablespoon oil-cured black olives, pits removed, cut in half 1 tablespoon olive oil
Directions:Peel the oranges, removing as much of the white pith as possible. Cut the peeled oranges crosswise into 1/4-inch-thick slices. Arrange the orange slices on a platter. Either alternate the orange slices with the onion slices, or separate the onion slices into rings and scatter on top of the oranges. Sprinkle the chopped mint and pitted olives over the oranges and onions. Just before serving, sprinkle with olive oil. |