Chellspecker| 01/14/2013
I've made this many times, and find it a really nice change from lettuce and spinach salads. The winters are very grey here in Vancouver, and just when it seems like winter will never end, the blood oranges and other citruses are in the stores. This salad always cheers me up, its soft bright colours and zingy flavours bring a bit of Sicilian sun to the heart of Canadian winter. I made it tonight, and used regular Kalamata olives instead of dry-cured. The dry ones are almost too salty for my taste, but their inky black makes a great colour contrast to the salad's soft pastels. I forgot the mint, but scattered some fennel fronds on top and it was none the worse for it. Nice licorice-y basil would be nice too.
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