If there is one reason to be a happy foodie while bracing the winter's chill, it's this~
Blood oranges
Available only between the months of December and April, they get their remarkable ruby red color from a special pigment called anthocyanin which incidently is the same pigment common in red cherries, red fruits and even red flowers.
Quite popular especially in the Mediterranean, in the U.S they are also grown in Florida and California.
And as far as I'm concerned, it's a season enough to look forward, working with them in many different ways. I love using them in my favorite ricotta cake but this salad is one that I make all the time while these beauties are still available in the produce section.
Take a bite of this refreshing salad in the depths of winter and you'll know why - it's like being sun-kissed! The sweet oranges pair beautifully with the oil cured olives, pungent red onions against the backdrop of your most excellent quality extra virgin olive oil.
That really the key - use your finest ingredients because this salad masks nothing and celebrates everything.
Gather the ingredients,
6 blood oranges, 24 oil cured olives, pitted, 1 small Spanish red onions to yield 1/4 cup, finely sliced, 1 tbs finely chopped parsley, 1/4 tsp sea salt, 1/8 tsp ground black pepper, 2 tbs excellent quality extra virgin olive oil & Proscuitto, thinly sliced if desired.
Blood oranges: Cut the ends off. Hold upright and with a very sharp paring knife cut the orange from top to bottom following the curve of the fruit. Cut away as much of the pith as possible without cutting away most of the fruit.
Once you are left with the ball of the fruit, cut into 1/4" thick circles.
To serve,On a white platter, arrange a layer of oranges and spread a few onion slices. Repeat with the remaining oranges.
Arrange the olives around and over the oranges. Sprinkle the chopped parsley all over.
Sprinkle with salt and ground black pepper. Finally, drizzle the olive oil all over the salad.
Serve with bundles of finely sliced proscuitto if desired. Serve immediately.
Recipe for
Traditional Sicilian Blood Orange Salad
Serves 4
Preparation time : 20 minutes
Shopping list:
6 blood oranges
24 oil cured olives, pitted
1 small Spanish red onions to yield 1/4 cup, finely sliced
1 tbs finely chopped parsley
1/4 tsp sea salt
1/8 tsp ground black pepper
2 tbs excellent quality extra virgin olive oil
Proscuitto, thinly sliced if desired.
Preparation:Blood oranges: Cut the ends off. Hold upright and with a very sharp paring knife cut the orange from top to bottom following the curve of the fruit. Cut away as much of the pith as possible without cutting away most of the fruit.
Once you are left with the ball of the fruit, cut into 1/4" thick circles.
Method:To serve,
On a white platter, arrange a layer of oranges and spread a few onion slices. Repeat with the remaining oranges.
Arrange the olives around and over the oranges. Sprinkle the chopped parsley all over.
Sprinkle with salt and ground black pepper. Finally, drizzle the olive oil all over the salad.
Serve with bundles of finely sliced proscuitto if desired.
Serve immediately.Enjoy!
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