Sicilian Orange Salad

This vibrant and colorful salad adds a refreshing accent to a rich pasta dinner. It gets its bite from the freshly ground black peppercorns, which bring out the sweetness of the oranges.

4  medium navel oranges, peeled and cut into 1/4-inch rounds
3 tablespoons olive oil
1 tablespoon freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
1 teaspoon minced fresh {garlic}
1/2 teaspoon sugar
1/8 teaspoon salt
1 teaspoon {black peppercorns}, coarsley cracked
8  oil-cured olives, halved and pitted
2 tablespoons minced fresh parsley
Arrange the orange slices on a serving platter.

In a small bowl, combine the oil, orange juice, lemon juice, garlic, sugar, and salt, and whisk until blended. Drizzle the dressing over the orange slices. Sprinkle with the cracked peppercorns, olives, and parsley.

Cover the plate with the pastic wrap and set aside at room temperature for at least 1 hour before serving.

Ease of Preparation: Easy

Preparation Time: 15 min
cover and let sit for 1 hr before serving

Servings: 6

Recipe By: Robin Robertson

From:  Some Like It Hot
Used with permission of Plume