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oranges extra-virgin olive oil rosemary oil-cured black olives baby spinach salt freshly ground black pepper ricotta salata oranges olive oil salt freshly ground black pepper
Viewed: 7 - Published at: 3 years agoIngredients
- 6 medium navel oranges
- 4 tablespoons extra-virgin olive oil
- 2 tablespoon finely chopped fresh rosemary leaves
- 1 cup oil-cured black olives, pitted and halved
- 12 cups lightly packed baby spinach or arugula leaves
- Finely ground sea salt, preferably gray salt
- Freshly ground black pepper
- 4 ounces ricotta salata
- 2 medium navel oranges, juiced
- Twice the amount of olive oil as orange juice
- Finely ground sea salt, preferably gray salt
- Freshly ground black pepper
Method
- Using a vegetable peeler, remove the zest from 2 oranges in strips.
- Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices.
- Reserve the thin slices and discard the remaining zest.
- Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half.
- Cut each half crosswise into 1/4-inch slices to form half-moons.
- Remove the seeds.
- Heat the oil in a 10-inch skillet over high heat.
- Add the rosemary to the skillet, cook for a few seconds, and then add the olives.
- Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil.
- Stir in the reserved 2 tablespoons of thinly sliced orange zest.
- Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.
- Add the orange juice to a medium-sized bowl and pour in twice the amount of olive oil as there is juice.
- Whisk lightly until combined.
- Season, to taste, with salt and pepper.
- Put the spinach in a large bowl.
- Add the reserved orange slices and pour in the olive-orange mixture from the skillet.
- Add the vinaigrette and toss gently to evenly coat the spinach.
- Season with salt and pepper.
- Transfer the salad to a serving platter or individual bowls.
- Grate some ricotta salata over the top, and serve immediately.
