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This recipe comes from Brooklyn based chef and my go-to girl for good vibrations Taided Betancourt. We’ve had this salad at least five times since Taided showed me how to make it a few weeks ago. It’s fresh and satisfying. I like to add a nice hunk of crusty bread for lunch or a light supper.
Recipe
2 Navel Oranges
2 tablespoons shallot, finely diced
1 teaspoon orange zest
2 tablespoons red wine vinegar
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 avocado, ripe, but not too soft
about a dozen pitted green olives, I like to use picholine
1 medium handful arugula or frisee
TO MAKE DRESSING:
Combine the shallot, vinegar, lemon juice, and 1/2 t salt. Let sit 5 minutes, then whisk in olive oil and zest. You will probably have some extra dressing. It will keep in the fridge for about 4 days.
With a very sharp knife cut the skin and the pith (the white part) off the orange. Then slice the orange into rounds and halve them.
Cut the avocado in half, remove the seed and scoop out he flesh with a spoon. Slice the avocado into 1/4-1/2 inch slices.
Arrange the orange slices on the bottom of your serving plate. Drizzle with a bit of the dressing. Next, scatter the avocado slices on top of the oranges, sprinkle the avocado with salt & pepper and a little dressing. Place the arugula or frisee in a small bowl, season with salt, pepper and dressing. Toss well and place in a mound in the center of the plate with the oranges and avocados. Scatter the olives all around and serve.
2 tablespoons shallot, finely diced
1 teaspoon orange zest
2 tablespoons red wine vinegar
2 tablespoons lemon juice
¼ cup extra virgin olive oil
1 avocado, ripe, but not too soft
about a dozen pitted green olives, I like to use picholine
1 medium handful arugula or frisee
TO MAKE DRESSING:
Combine the shallot, vinegar, lemon juice, and 1/2 t salt. Let sit 5 minutes, then whisk in olive oil and zest. You will probably have some extra dressing. It will keep in the fridge for about 4 days.
With a very sharp knife cut the skin and the pith (the white part) off the orange. Then slice the orange into rounds and halve them.
Cut the avocado in half, remove the seed and scoop out he flesh with a spoon. Slice the avocado into 1/4-1/2 inch slices.
Arrange the orange slices on the bottom of your serving plate. Drizzle with a bit of the dressing. Next, scatter the avocado slices on top of the oranges, sprinkle the avocado with salt & pepper and a little dressing. Place the arugula or frisee in a small bowl, season with salt, pepper and dressing. Toss well and place in a mound in the center of the plate with the oranges and avocados. Scatter the olives all around and serve.
Thanks for sharing Taided!
