Midweek Food Musings: Spanish Salad with an Italian Finish

Part of the Easter Brunch Table:
Featured Salad, Fresh Mozzarella, Dried Papaya, Fresh Pineapple, Fresh Strawberries and Blackberries

 

Color, flavor, and texture, as I've mentioned before, are the three considerations I prize most in the creation of a dish; this one is no exception. In this case, I was also inspired by the olive oil I wanted to play with, Poggio Grimodi Extra Virgin Olive Oil (details on how you can get it coming soon!), as well as the occasion, and yet something else: a dish I've written before (Marga's Winter Salad).  

This was a big hit on the brunch table (oh--I also served apple-chicken sausage, and a few other treats!). The finishing touches of the olive oil left all with a great taste in their mouths...

A Variation on Marga’s Winter Salad

Serves 6 to 8

Baby spinach

6 oranges, pith removed, and sliced (remove seeds) into quarters (see photo!)


3/4 cup sliced black olives

Pomegranate seeds

Red onion caramelized in olive oil and fresh blood orange or other orange juice

Coarse salt and freshly ground black pepper

Poggio Grimodi Extra Virgin Olive Oil (or another excellent-quality olive oil) 

Blanket a serving plate with baby spinach. Layer the orange slices on top, followed by the olives, pomegranate seeds, and caramelized onion. Top with salt and pepper. Drizzle the olive oil (this is your finishing touch!) just before serving.