- 3 navel oranges
- 1 large lemon
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Salt and freshly ground white pepper
- With a small sharp knife, peel the oranges and lemon, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the orange and lemon sections. Squeeze the juice from the membranes into the bowl. Add the olive oil, season lightly with salt and white pepper and toss gently.
The sauce can be covered and refrigerated overnight. Serve at room temperature.
One-Quarter Cup Calories 90 kcal, Protein 1 gm, Carbohydrate 11 gm, Cholesterol 0, Total Fat 6.4 gm, Saturated Fat .9 gm.