It’s been a bit of a crazy week here – school (finally) ended on Wednesday and I spent yesterday tidying my office so I can start to lay out my clothes and things to pack (we leave on Saturday so I still have some time. Right?!). In the midst of all that, I made this week’s French Fridays with Dorie dish. Ahem. You can always tell how organized I am by the timing on my Dorie dishes – if I’m making it the day before (and writing it up at 4.50am the day of!) I’m much less organized than I normally am.
This week, though it wasn’t just about organization – I’d had the ingredients for ages. No, it was more about “Say what? A salad made of oranges and …. olives??? Drizzled with olive oil and sprinkled with onions and salt?” I simply couldn’t get my head around it until I HAD to make it for my lunch yesterday.
My fridge is in the sad state that fridges seem to be in pre-vacation – with all sorts of bits and pieces but no real meal per se. In fact the state of my groceries was so sad yesterday that I didn’t have onions. Or shallots. Or green onions or any other variation on onions. Since I am not a fan of onions in salads, I decided it would be ok sans but that’s the only liberty I took. I thinly sliced my (ugly) olives (again, I only had what I consider “cooking” olives in the fridge) and sprinkled them on top of the peeled and sliced orange. I dotted some olive oil around the plate and sprinkled with coarse sea salt. And took a tentative bite.
And you know what? It wasn’t bad. I am a big fan of salty and sweet together and because I only used the tiniest of drizzles of olive oil it wasn’t overwhelming. I loved the crunch from my very corase salt. And actually used the rest of the orange and the ugly olives (roughly chopped this time) to make a bigger serve of this. The bright flavours were a very welcome surprise in my hectic day!
Get the recipe for Dorie Greenspan’s orange and olive salad on p 97 of Around my French Table.
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