A friend of mine just returned from travels and was remarking about how she had this wonderful dish of orange slices at a restaurant that was remarkably simple but full of flavor. It was served quite simply with a drizzle of oil and a sprinkle of seasoning. Knowing that I had some magnificent Talley Farms CSA citrus in my produce drawer, I decided to experiment.
The key to this dish is quality ingredients. If you use a variety of citrus, your display will be as lovely as it is delish! You want to make sure you drizzle a good quality olive oil and for goodness sakes, don’t use Morton table salt on it! This dish requires something much more enchanting and you want your salt to contrast the sweetness of the fruit but not overpower it. A Hawaiian salt such as Alaea is the perfect touch, however there are many other varieties that will work nicely. The best way is to taste them on your finger and assess how sharp or delicate they are first. That way you can judge what is best to use.
I served this to a group of ladies and they all thought it was an exceptional dish and so very simple to do!
- 4 – 6 oranges, peeled and seeded, sliced in thin rounds
- good quality extra virgin olive oil
- specialty salt such as Alaea or Murray River
- freshly ground pepper
- For a nice display, use several varieties of citrus and make sure they are ripe and sweet. Arrange them on a platter in a single layer overlapping slightly.
- About 1/2 hour before serving, drizzle them with 2 teaspoons of olive oil and sprinkle somewhat generously with salt and pepper. Let them stand at room temperature and then serve.
(click here) for printable recipe