Citrus and Olive Oil Sauce

• 3 navel oranges
• 1 -2 small lemon
• 18 teaspoon salt (to taste)
• fresh ground white pepper, to taste
• 3 -4 tablespoons fruity extra virgin olive oil

1. Using a thin and sharp knife, cut the stem and flower ends crosswise off the oranges and lemons.
2. Keep an orange with one flat side down on the cutting board.
3. Work from top to down, cutting the skin and white pith in the strips off the flesh so that the flesh of the orange is intact.
4. Hold this peeled orange now over a bowl.
5. Cut along each side of the membrane to remove the sections.
6. Place these removed sections in a bowl.
7. Squeeze the membrane to extract any juice and then discard it.
8. Likewise, repeat this process with the remaining oranges and lemons.
9. Sprinkle salt lightly over them.
10. Then, sprinkle some white pepper.
11. Stir in olive oil and toss lightly.
12. Keep aside until serving time.
13. Enjoy!

oranges, lemon, salt, fresh ground white pepper

Taken from www.food.com/recipe/citrus-and-olive-oil-sauce-179142 (may not work)