Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, May 28, 2013

Orange and Olive Salad

This unlikely combination of navel oranges, olives, and black pepper will leave you wondering why you’ve never had it before.  After peeling, quartering, and thinly slicing my oranges I combined them in a bowl with some pitted Kalamata olives that I halved, my best extra virgin olive oil, kosher salt, and several grinds of black pepper.  Perfect with a piece of fish or chicken and couldn’t be easier.  And even better with Sicilian blood oranges.

1 comment:

  1. Wow David you've got me salivating! It's great to see you're a food fanatic too, eating is one of the few things in life that we HAVE to do AND can bring pleasure... we owe it to ourselves to enjoy preparing and cooking it as well as eating it!
    Simon Fox (currently making models for your new earrings at C&S)