Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Total Time:
17 min
15 min
2 min

8 to 12 servings

  • 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
  • For the vinaigrette:
  • 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

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.

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    This recipe is featured in:

    Fall Entertaining Guide