Recipe by Michael Smith from Chef At Home
6 large oranges
1 cup pitted Green Olive sliced
3 tablespoons Capers
1 Red Onion sliced thinly
1 large bunch fresh Mint leaf sliced thinly
0.25 cup Extra Virgin Olive Oil
Salt & Pepper
Zest the oranges into a medium-sized salad bowl.
Trim the peel off of the oranges and cut them into half-inch slices.
Toss well with the remaining ingredients.
Pinot Noir, Pinot Gris and Rose are the best wines to pair with Sicilan Salad with Orange, Olives, Red Onions and Mint.
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