This refreshing winter salad goes well with the fennel and sausage ragù or the .
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
5 navel oranges
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
8 radishes, trimmed and cut into thin wedges
12 oil-cured black olives, pitted and chopped
Preparation
Step 1
Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
Step 2
Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.
