Winter Citrus Salad

Recipe by Tanya Milosevich

INGREDIENTS

• 1–2 blood oranges
• 1–2 navel oranges
• 1–2 satsumas
• 2–4 tablespoons extra virgin olive oil
• 1–2 tablespoons balsamic vinegar, preferably aged
• Salt and pepper
• ½–1 cup salt-cured black olives, chopped (optional)
• Romaine lettuce heart leaves

PREPARATION

1. Supreme and deseed the citrus (see Cook’s note), and place segments in a bowl.
2. Combine olive oil and vinegar in a small bowl, and add salt and pepper to taste.
3. Pour the dressing over the citrus segments, and sprinkle on chopped olives (if using).
4. Serve alone or on a small bed of Romaine heart leaves.

Serves 4. Prep time, 10 minutes.

Cook’s note: “Supreming” is the term used to describe cutting away peel and pith and slicing segments from between the citrus membranes.