1 large sweet sorrel
1 tablespoon of finely chopped parsley
3 navel oranges or blood oranges
4 cups of arugula leaves
10 black olives
1 large sweet sorrel
1 tablespoon of finely chopped parsley
3 navel oranges or blood oranges
4 cups of arugula leaves
10 black olives
Ahead, prepare this dressing: grated orange peel and juice from 1 orange, 2 green onions chopped, 1 1/2 teaspoons of vinegar, 1/2 teaspoon of salt, and 6 tablespoons of olive oil
Now cut the sweet sorrel into thin slices, moisten with 2 tablespoons of dressing, and combine with parsley
Peel the oranges and remove the white pith
Cut into thin wedges and season with 2 tablespoons of dressing
Wash and dry the arugula
Assemble all the ingredients in a salad bowl or individual plates
Season with the remaining dressing, which was made by mixing grated orange peel with 4 tablespoons of juice, adding green onion, vinegar, and salt
Add olive oil while whisking well with a fork
Dish for 4 people.
