Total Steps
4
Ingredients
11
Tools Needed
3
Ingredients
- 1 tablespoon finely-chopped mint
- Salt(optional)
- 4 ounce black oil-cured olives (about 1 cup)
- 1 cup pomegranate arils
- 1 cup diced pared cucumber (1 medium)
- 2 tablespoons Pomegranate Vinegar (see recipe)
- 5 tablespoons extra-virgin olive oil
- 1 cup paper-thin strips red onion
- 1/2 cup lemon juice
- 6 large Valencia oranges (about 4 pounds)
- Freshly-ground black pepper(optional)
Instructions
1
Step 1
1 hour
About 1 hour before making salad, place onion slices in a bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with a very sharp knife. Cut the rounds in half and pick out the seeds.
2
Step 2
Place oranges in a large work bowl, drain the onion of all excess liquid, and add the onion to the oranges. Sprinkle the mixture with pepper. Combine the oil and vinegar to make the vinaigrette.
3
Step 3
30 minutes
Pour the vinaigrette over the oranges, cover, and set aside in a cool place to infuse for 30 minutes.
4
Step 4
Add cucumber, pomegranate arils, and olives. Adjust seasoning, then scatter mint over the top and serve.
Tools & Equipment
bowl
sharp knife
large work bowl