Oranges with Olives, Parsley, and Paprika
Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.
- Servings: 4
Photography: Reed Davis
Source: Martha Stewart Living, December 2002
- 4 navel oranges
- 1/4 cup Nicoise olives, pitted and halved
- 1/2 teaspoon paprika
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons finely chopped fresh flat-leaf parsley, plus more leaves for garnish
Peel oranges: Using a sharp knife, slice off both ends. Carefully slice downward following the curve of the fruit to remove rind and pith. Slice each orange crosswise into about six rounds, arranging them in overlapping rows on a serving plate. Sprinkle with olives.
In a small bowl, combine paprika and lemon juice; whisk in oil. Add chopped parsley, and stir to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, then serve.