| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sicilian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
|
Navel oranges |
| 3 |
|
Blood oranges |
| 1 |
md |
Red onion, sliced into paper-thin rings |
| 8 |
lg |
Fresh basil leaves, shredded |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Peel the oranges, and remove all the pith. Slice into 1/4-inch-thick
rounds. Arrange the slices on a large, shallow platter. Lay the onion
slices on top of the oranges and sprinkle with the shredded basil. Drizzle
the olive oil over the salad, and season generously with black pepper.
Cover and let stand at room temperature for at least 2 hours before serving
for the flavors to marry.
Yield: 4 to 6 servings (First Course or Side Dish)
Recipe by: Cooking Live Show #CL8797
Posted to MC-Recipe Digest V1 #376, by Angele Freeman
<jfreeman@netusa1.net> on Fri, 17 Jan 1997.
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