Orange salad (3)
Instructions
Bleed an orange peel and cut into cubes.
Wash, dry and cut the Endive and place in a salad bowl.
Combine the diced oranges, zest of 1/2 Orange and olives, cut in half.
Drizzle with the juice of one Orange and one lemon, olive oil, salt and pepper.
Mix it well and let it stand for at least 30 minutes before serving.
Ingredients and dosing for 4 persons
- 400 g of belgian salad (endive)
- 2 oranges
- 50 g of pitted black olives
- 1 lemon
- Olive oil
- Pepper
- Salt