An orange salad as appetizer, this is the latest Italian chic, excerpted from the book L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.
4 PERSONS
PREPARATION: 10 min
STEP 1
Peel the oranges with a sharp knife. Cut in 3 mm thick slices perpendicularly to the quarters.
STEP 2
Place the orange slices in rose-shaped formation inside the serving platter and pour a little of their juice on top. Grind some pepper over the presentation, barely salt. Add the balsamic vinegar and a dash of olive oil. Eventually sprinkle with mint leaves. Serve immediately.
Also check out the trattoria of Roberta in Montmartre.
L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.
Also discover the roasted peaches salad, caramelized endives with orange and Portokalopita, the orange cake by Evi Evane.
