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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Avocado and Orange Salad


This is a brilliant way to start any meal!




Ingredients

for 4 people
  • 4 endives.
  • 2 avocados.
  • 2 oranges.

for the vinaigrette

  • 4 tablespoons orange juice.
  • 1 tablespoon cider vinegar.
  • 5 tablespoons olive oil.
  • 1 tsp. Dijon mustard.
  • chopped parsley.
  • freshly ground black pepper.
  • salt.

 Preparation

Make the vinaigrette by whisking all the ingredients together until well blended, then set aside.
Peel the oranges completely and separate them into segments. Remove that thin white membrane covering each piece — it can be a bit fussy, but it makes such a difference in the final dish.
Rinse the endives and cut them in half lengthwise.
Slice the avocados in half, remove the pit, peel them, and cut into slices. I like to do this right before serving so they stay nice and green instead of turning brown.
Toss everything together with the vinaigrette and serve immediately while it's all fresh and crisp.

Enjoy!

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