Orange and Olive Salad

• 6 temple oranges
• 4 tablespoons extra virgin olive oil
• 1 tablespoon wine vinegar
• Salt and pepper
• 2 medium heads chicory or curly endive
• 3/4 cup kalamata or oil-cured olives, chopped

1. Grate the zest of 2 oranges.
2. Mix it with the oil, vinegar and a bit of salt.
3. Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish.
4. Pour the dressing over them.
5. Grind pepper until it covers them like a thin layer of sand.
6. Leave for 2 hours or longer in a cool place.
7. Separate the chicory or endive leaves, rinse and dry them.
8. Tear them up, place in large salad bowl.
9. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters.
10. Sprinkle the olives on top, then a bit of the dressing.
11. Toss lightly, add more dressing to taste and serve immediately.

temple oranges, extra virgin olive oil, wine vinegar, salt, curly endive

Taken from cooking.nytimes.com/recipes/1016238 (may not work)