Spinach leaf salad with fried olives in rosemary orange oil

A light and refreshing restaurant-level salad will be refined a snack at any home holiday. Mix spinach or arugula with Slices of Navel sweet orange and fried olives and season with vinaigrette dressing with orange juice and oil, in which olives were fried with the aroma of orange zest and rosemary. Sprinkle with ricotta cheese salad, a more salted variety ricotta. This salad is not only full of interesting tastes, but also looks very bright, fashionable and spectacular on a plate. friends: Time: 20 minutes Difficulty: easy Servings: 8 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Leaf salad

• 12 tbsp. spinach or arugula leaves
• 6 medium Navel oranges
• 4 tbsp. l olive oil
• 2 tbsp. l finely chopped fresh rosemary leaves
• 1 tbsp. marinated black olives in oil, pitted, cut in half
• 120 gr. ricotta cheese salad
• Fine sea salt, preferably gray

Vinaigrette dressing

• Juice of 2 Navel oranges
• Fine sea salt, preferably gray

Recipes with similar ingredients: spinach, arugula, ricotta cheese, olives, rosemary, oranges

Recipe preparation:

1. Using a peeler, strip the zest with 2 oranges in strips. Cut the strips longitudinally as thin as possible to get 2 Art. l thin stripes. Set aside chopped zest, rest throw it away. With a sharp knife, peel the whole peel from 6 oranges and cut them in half along. Cut each half across into 0.5 cm thick slices in the shape of a semicircle. Remove the bones.
2. In a frying pan with a diameter of 25 cm. Over high heat, heat the olive butter. Add rosemary and fry for a few seconds, and then add olives. Fry for 10 seconds or until olives start to absorb rosemary scented oil. Stir in 2 tbsp. l thinly chopped orange zest. Fry for several seconds, then remove the pan from the stove and cool the mixture in in the pan.
3. Pour orange juice into a medium-sized bowl and pour in twice as much olive oil. Stir until smooth consistency. Salt and pepper to taste.
4. Put spinach in a large bowl. Add slices of orange and add a mixture of olives and zest from the pan. Add vinaigrette dressing and mix gently to evenly coat spinach. Salt and pepper. Put the salad in a serving dish or in portioned plates. Rub a little salty ricotta on top and immediately serve.