Spanish Salad with Oranges and Olive Oil

Adapted from Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate and Much More by Ari Weinzweig, (Houghton Mifflin Co., 2003).

Serves 2

This seemingly strange combination is delicious. I learned it from Mariano Sanz Pech, whose excellent olive oil we've been selling at Zingerman's for many years. It's refreshing and ideal for warm summer days. I love the contrast in color, texture, and flavor of the orange slices, olive oil, and mint.

You can also serve this salad with chopped hard-boiled egg. If you're feeling adventurous, it's also excellent topped with shredded bacalao (raw salt cod).

2 navel oranges, peeled, pith removed, cut into thin wedges, plus 1 navel orange, halved
4-6 large fresh mint leaves, torn
1 ounce Jamón Serrano, cut into slivers
2 tablespoons whole blanched almonds, toasted and coarsely chopped
10 cured black olives, such as Farga Aragon
Coarse sea salt to taste
Freshly ground black pepper to taste
1 tablespoons extra-virgin olive oil, preferably a medium fruity Spanish one

Arrange the orange slices on a small serving platter. Top with the mint, Jamón Serrano, almonds, olives, a sprinkle of sea salt, pepper, and the olive oil. Squeeze half of the remaining orange over the salads just before serving (reserve the other orange half for another use).

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