Prep 10 mins
Cook 0 mins
This should be delicious. I haven't tried it, yet. A friend lent me her most cherished recipe book and I'm copying as much as I can so I can give it back to her ASAP. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTE: (1) The author meant a tbsp to be a soup-spoonful. (2) To peel the orange well the author recommends a well-sharpened knife.
- To peel the oranges, cut off the ends (top and bottom) and cut off skin from top to bottom with knife. Make sure to cut off as much of the white membrane as possible along with the skin but without destroying the basic shape of the whole orange.
- Slice the oranges width-wise and arrange on plate.
- In a mixing bowl, whisk together olive oil and honey, then drizzle over sliced oranges.
- Wash off mint leaves, bunch together, chop finely and sprinkle over oranges.