Orange Salad With Olives Mint Recipes

HALLOUMI SALAD WITH ORANGE & MINT

Steps:

• Heat a large griddle or frying pan over a high heat. In a large bowl, combine the orange segments and juice, mint leaves, vinegar and olive oil. Season, then gently toss together.
• Slice each block of halloumi into 8-10 pieces, then griddle or fry for 1-2 mins on each side until charred and beginning to melt.
• Add the walnuts and salad leaves to the orange and mint, then toss together. Top with the griddled halloumi slices and season with some black pepper.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

SNAP PEA, ORANGE AND RADISH SALAD

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
• Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
• Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

FENNEL & ORANGE SALAD WITH RED ONION & OLIVES

Steps:

• Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.
• Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.
• Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
• With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don't chop the mint until just before serving.)
• Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
• Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.

ORANGE AND MINT SALAD

Steps:

• Grate the zest of one of the oranges, then juice the orange to make ¼ cup juice.
• Peel and section the other two oranges and set aside for garnish.
• In a salad bowl, rub garlic in salt and mustard. Add vinegar.
• Whisk in olive oil and pepper to taste.
• Remove garlic.
• In salad bowl, toss together mint leaves, lettuce and reserved oranges. Sprinkle with grated orange zest.

ORANGE SALAD WITH OLIVES & MINT

Steps:

• Soak onions in ice water for 30 minutes, drain.
• Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed.
• Slice, crosswise as thinly as possible and save any juice that accumulates from the slicing.
• Lay the oranges in a spiral on a platter.
• Combine the oil, lemon and orange juice with salt, mint and any of the accumulated orange juice.
• Toss the onion slices over the oranges.
• Spread the dressing over both evenly.
• Then sprinkle with olives.