| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sicilian |
Cklive02 |
4 |
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; to taste |
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. This recipe yields 4 to 6 first course or side
dish servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8797 broadcast 01-13-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-08-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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