Orange and Grapefruit Salad with Coriander and Black Olives
If you have about 15 minutes to spend in the kitchen, Orange and Grapefruit Salad with Coriander and Black Olives might be an excellent gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This hor d'oeuvre has 175 calories, 2g of protein, and 8g of fat per serving. This recipe serves 4. If you have navel oranges, ruby grapefruits, olive oil, and a few other ingredients on hand, you can make it. Grapefruit, Black Olives And Rocket, Avocado And Pink Grapefruit Salad With Coriander, and Avocado and Pink Grapefruit Salad with Coriander are very similar to this recipe.
Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
Arrange the orange and grapefruit segments in a shallow dish.
Sprinkle the olives over the fruit.
Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Miguel Torres Cordillera Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.
Miguel Torres Cordillera ChardonnayThe nose displays great aromatic complexity, revealing floral notes, peach and lychee. Fresh on the palate, with juicy acidity, and a brandy streak that is the hallmark of Limari's calcareous soils.Sublime with caviar. An ideal for partner for trout and smoked salmon, fresh seafood and all fish dishes, whether baked or in sauce.