Orange and Black Olive Salad

Preparation info
  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in
Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About


  • 6 small oranges
  • 1 bunch of watercress, washed and picked over
  • 8-10 pitted black olives


Cut very thin julienne strips of zest from 1 orange and blanch in boiling water for a few minutes. Drain and reserve. Peel all the oranges, removing all the pith. With a sharp knife, cut down between the sections and remove them whole, free of membrane or seeds.

Cover an attractive plate with the watercress, reserving a handful of leaves for garnish. Pile the black olives in the center