A fresh, flavorful salad perfect for the end of summer.

6 medium navel oranges
1 cup plus 4 tbsp extra-virgin olive oil
2 tbsp fresh rosemary leaves, finely chopped
1 cup oil-cured black olives, pitted and halved
12 cups lightly packed baby spinach
4oz ricotta salata
Juice from 2 medium navel oranges (approximately 4oz/8tbsp)
Sea salt
Freshly cracked 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.

 

  1. Remove 2 tbsp of zest from 2 oranges, and set aside.  Peel the 6 oranges, and cut into slices.
  2. In a medium-large skillet, heat 4 tbsp olive oil over high heat.  Add rosemary, and cook for a few seconds, then add olives.  Cook for 10 more seconds to allow the olives to absorb the rosemary-infused oil.  Stir in orange zest, and cook for several more seconds, then remove from heat and allow mixture to cool.
  3. In a medium bowl, combine orange juice with 1 cup olive oil.  Whisk lightly to combine, then season with sea salt and freshly cracked pepper to taste.  In a large bowl, combine spinach and orange slices, and pour in olive-orange mixture from skillet.  Add vinaigrette, and toss gently until salad is evenly coated.  Season with salt and pepper if desired, top with ricotta, and serve.
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