...I'm not going to finish that horrible joke? The temptation was significant, let me tell you.
Sorry for the brief hiatus but Tommy and I decided to go to Switzerland for a long weekend. Yes, I know, I am living the dream. Also they really do know their chocolate and cheese out there.
Were it not for the fact that it is the most absurdly expensive place I've ever been, I would totally move there. Gorgeous scenery, amazing food and the cleanest bathrooms I've ever seen. Everywhere we went. Seriously. As those close to me can tell you, this is very important to me. In other news, after eating gruyere fondue in Gruyere (heh), The Melting Pot is totally ruined for me.
As fun as the weekend was, it was expensive and pretty darn heavy as far as culinary options go. We did manage to eat a ton of ethnic food however which made me incredibly happy. Thai, Indian and Ethiopian (Tommy's first time!) were all happily consumed. Especially the Ethiopian food. Those people know their way around a lentil, let me tell you.
Therefore, Tommy and I have wanted to keep things pretty light since we got home. Lots of fresh fruits and veggies, not quite as much chocolate (but really still kind of a lot...whatever). This is a whacked-out quasi-fruit salad that makes fantastic use of the wealth of citrus fruits we are blessed with out here, plus the overwhelming supply of olives. It sounds like a strange and even unappetizing combination but trust me, the sweet/sour/salty flavors play together in the nicest possible way.
Additionally, you don't have to cut the oranges into supremes (the fancy way to say peeled wedges) but it makes consumption easier and looks really pretty. Here's a good step-by-step tutorial if you're interested.
It's worth it to use good quality olive oil if you have it for this recipe. A bright, grassy flavor will play best with the citrus. If not, good old extra-virgin will do as well.
4-5 oranges (mix of navel, blood, etc.), cut into supremes
1/2 c. pitted green olives, roughly chopped
1/2 red onion, chopped
1/4 c. good-quality olive oil
2-3 tbs. fresh chives, finely minced
1. Carefully supreme your oranges, or alternatively, slice them into thin rounds.
2. Combine the oranges, green olives and red onion in a medium sized bowl and drizzle with the olive oil, mixing to combine.
3. Refrigerate for about 30 minutes. Add chives just before serving.