Insalata Di Arancia
We updated this recipe by adding the Tangerine Balsamic vinegar. I find the deep rich flavor and very low acidity makes the Oranges taste even better than when we use oil alone.
Ingredients:
2-3 Fresh Oranges
2 tsp. The Olive Tap’s Ascalano Extra Virgin Olive Oil (or your favorite)
2 or 3 tsp. The Olive Tap’s Tangerine Balsamic Vinegar
¼ tsp. red pepper seed (optional)
Sea Salt to taste
Directions:
Peel the oranges by hand taking care not to break into the pulp. Divide into segments and then cut in half or thirds depending on size, removing seeds carefully.
Place the segments into a bowl; drizzle on the oil and Tangerine Balsamic vinegar and sprinkle lightly with salt and toss to mix well. The salt will tend to sweeten the oranges, but too much will make it salty. Use sparingly.
Add red pepper seed if desired. Chill and serve on a bed of lettuce leaves.
Similar Recipes:
Maddie's Fruit Salad
Beet and Orange Salad