Zuccas Orange And Olive Salad Bittman Recipes

LA ZUCCA MAGICA'S ORANGE AND OLIVE SALAD

Steps:

• In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
• Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds.

LA ZUCCA MAGICA'S ORANGE AND OLIVE SALAD

Steps:

• In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
• Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds. Serve.

ORANGE, FENNEL, AND OLIVE SALAD WITH RED-PEPPER FLAKES

Steps:

• Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.
• Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

ORANGE AND OLIVES SALAD

Steps:

• Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

ORANGE AND OLIVE SALAD

Steps:

• Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
• In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
• Serve chilled.

ORANGE AND OLIVE SALAD

Steps:

• With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
• In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

OLIVE ORANGE SALAD

Steps:

• Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.

MOROCCAN ORANGE AND OLIVE SALAD

Steps:

• Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
• Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
• Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
• Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

ZUCCA'S ORANGE AND OLIVE SALAD (BITTMAN)

Steps:

• 1. Combine the olives in a food processor, along with a bit of oil. Pulse once or twice, add remaining oil quickly ... making rough olives mix 2.Stir in thyme, thin with more oil if necessary, set aside. Tapenade can be stored for up to 1 month in refrigerator 3. Layer 2-4 orange slices on plate, drizzle with olive oil, top with good tablespoon of the tapenade, sprinkle with fennel seeds E 11-21-2013