The Minimalist's Orange and Olive Salad

New York Times Bitten Vlog. February 25th.

There is a reason why Mark Bittman has his own NYT foodie section and writes cookbooks; the man knows what he is doing. Bittman's vlog recipe is borrowed from the restaurant La Zucca Magica in Nice, Italy. Since I don't care for black olives I substituted kalamatas with happy results. If you plan on hosting more than three people I suggest doubling the Bittman proportions.

For a more substantial meal based on a similar theme I made an arugula salad for a dinner party that is worth writing down.

Step 1: Toast 8 oz of Israeli couscous with a little bit of olive oil in a pan. Then add water, bring to a boil and simmer until cooked.

Step 2: In a blender follow the minimalist recipe - adding in favorite oils, olive oil, kosher salt, and pepper. Mix in a 1/4 cup of pine nuts (keep them course), a fresh lemon juice and zest.

Step 3: Mix together the couscous and the olive mixture. Shave in a heap of aged parmigiano-reggiano. Mix some more. Add a tablespoon of O&CO's specialty olive oil Vierge Extra et au Citron.

Step 4: Set a base of wild arugula & mandarian oranges. Blend in couscous/olive mixture. I suggest an olive oil & lemon juice dressing (2 tbs fresh lemon juice/ 5 tbs olive oil / s&p)