Ensalada Naranja y Tapenade (Imprimir)

Ensalada mediterránea que equilibra naranjas jugosas con tapenade de aceitunas, perfecta como entrante o almuerzo ligero.

# Ingredientes:

→ Salad Base

01 - 3 large oranges, peeled and sliced into rounds or segments
02 - 1 small fennel bulb, thinly sliced
03 - ½ small red onion, thinly sliced
04 - 50 g arugula or baby greens
05 - Fresh parsley or mint leaves, for garnish

→ Olive Tapenade

06 - 100 g pitted black olives, finely chopped
07 - 1 small garlic clove, minced
08 - 1 tsp capers, rinsed and chopped
09 - 1 tbsp lemon juice
10 - 2 tbsp extra virgin olive oil
11 - Freshly ground black pepper, to taste

→ Optional Garnish

12 - Orange zest
13 - Toasted pine nuts or almonds
14 - Crushed pink peppercorns

# Instrucciones:

01 - In a small bowl, mix chopped olives, garlic, capers, lemon juice, olive oil, and pepper to create the tapenade. Set aside to meld flavors.
02 - Arrange orange slices on a large serving plate or individual plates. Top with sliced fennel, red onion, and arugula.
03 - Spoon small amounts of the olive tapenade evenly over the salad.
04 - Garnish with fresh herbs, orange zest, and nuts or peppercorns as desired. Serve immediately, lightly chilled or at room temperature.

# Notas:

01 - Use blood oranges for a stunning visual and deeper flavor variation.
02 - Pairs well with grilled halloumi, fish, or crusty bread.
03 - For a smoother tapenade, pulse ingredients briefly in a food processor.

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