Orange Salad with Olives and Mint This is the kind of salad you can imagine eating anywhere along the Mediterranean, from Morocco to Sicily to Greece. Makes 4 Servings
	Ingredients: 1 small red onion, peeled and thinly sliced 4 navel oranges, peeled 3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon orange juice 2 tablespoons fresh mint, chopped Kosher salt to taste 12 black olives (preferably oil- cured) pitted and halved
	Instructions: 1. Soak onion in ice water for 30 minutes. (This takes out some of the bite.) Drain. 2. Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed. Slice crosswise, as thinly as possible, and save any juice that accumulates from the slicing. Lay the orange in a spiral on a platter. 3. Combine the oil and lemon and orange juices with mint, salt, and any of the accumulated orange juice. Strew the onion slices over the orange. Spread the dressing over both evenly. Then sprinkle with olives.

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