Orange & Olive Patio Salad Recipe
Summary
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Arrowroot | 1 Teaspoon | |
| Honey | 4 Teaspoon | |
| Mint | 2 Tablespoon, finley chopped | |
| 1 small mild red onion, thinly sliced crosswise | ||
| Wine vinegar | 1/4 Cup (16 tbs), crisped | |
| 6 cups lightly packed watercress sprigs, rinsed and crisped | ||
| 2 medium-size oranges peeled and thinly sliced crosswise | ||
| 1/4 cup small pitted ripe or Niqoise olives | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| 1/4 cup mixed fresh basil and fresh mint leaves (optional) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a small pan, combine water, arrowroot, honey, and chopped mint.
Bring to a boil over high heat, stirring constantly.
Remove from heat and let stand until cold (about 1 hour).
Meanwhile, in a large salad bowl, combine onion and vinegar.
Let stand for at least 15 minutes or up to 3 hours.
Drain, discarding vinegar; separate onion slices into rings.
In same salad bowl, combine onion rings, lettuce, radicchio, and watercress; mix lightly.
Top with orange slices and olives.
Stir lime juice into honey-mint mixture, then pour through a fine wire strainer onto salad; discard residue.
Garnish with basil and mint leaves, if desired; season to taste with salt and pepper.
Bring to a boil over high heat, stirring constantly.
Remove from heat and let stand until cold (about 1 hour).
Meanwhile, in a large salad bowl, combine onion and vinegar.
Let stand for at least 15 minutes or up to 3 hours.
Drain, discarding vinegar; separate onion slices into rings.
In same salad bowl, combine onion rings, lettuce, radicchio, and watercress; mix lightly.
Top with orange slices and olives.
Stir lime juice into honey-mint mixture, then pour through a fine wire strainer onto salad; discard residue.
Garnish with basil and mint leaves, if desired; season to taste with salt and pepper.
Chef
