IT TAKES TWO

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Navel oranges and oil-cured olives with tarragon and sea salt

Orange and olive is one of my favorite flavor pairings. After seeing it on a menu with yellowtail crudo a few years back, I encountered it again via old school, pre-soapbox Bittman. It’s been a cold weather staple for me ever since. These navels weren’t quite at their best, so I’m looking forward to making this again as it gets deeper into citrus season.

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