Orange Salad

*Recipe follows story

Now, I love an orange.
A sweet, round, sticky, big, fat orange.

But…

A sweet, round, sticky, big, fat orange swimming in olive oil and salt…

Well, that’s another story.

While spending some time with my Aunt Jo, I learned that oranges doused in olive oil was my grandmothers thing.  She frequently made this simple salad - no lettuce required (just pictured above for plating) and served it as an accompaniment to many of their family dinners.

The salad bodes well with oven baked or pan fried fish, chicken cutlets or grilled chicken.  Serve with sharp provolone and slices of prosciutto for a little added sweet to go with your salty.

3 large navel oranges (peeled and sliced)
3 T. olive oil 
1 small red onion (sliced super thin)
Kosher salt

-Plate oranges and top with red onions
-Sprinkle with salt and drizzle with olive oil 
-Serve with meats and or cheese