A few days ago, while buying newly harvested Spanish navel oranges and blood oranges from Sicily, my Sicilian acquaintance Concetta reminded me of a wonderful Sicilian orange salad. She makes this salad almost every day to maintain her weight and to keep her blood pressure balanced.
I love to add citrus fruit to my salads and I love to make mixed citrus salad for breakfast, but I completely forgot about this Sicilian specialty.
When life throws you oranges... you can have them for breakfast, lunch and dinner!
There are many versions of the Sicilian orange salad. I will show you two that are also the simplest ones.
~ Sicilian Blood Orange Salad with Spring Onions~
Ingredients:
- 4-5 blood oranges
- 1/3 cup chopped spring onions
- 1/3 cup virgin olive oil
- freshly pressed juice of 1/2 blood orange
- a generous pinch of pink Himalaya salt
- freshly ground black pepper
Method:
- Using a very sharp knife peel oranges and cut them into slices.
- Place sliced oranges in a salad bowl. Add spring onions and mix well.
- In a small mixing bowl whisk a vinaigrette. Pour vinaigrette over the sliced oranges and mix well. Serve right away and enjoy in good company!
Sicilian Blood Orange Salad with Spring Onions
~ Sicilian Orange Salad with Purple Onion and Sage ~
Ingredients:
- 4 navel oranges
- 1 medium large purple onion
- 1 Tbsp fresh sage leaves, chopped
- 1/3 cup virgin olive oil
- freshly pressed juice of 1/2 navel orange
- generous pinch of Celtic sea salt
- freshly ground black pepper
Method:
- Using a very sharp knife peel oranges and cut them into slices. Place orange slices in a mixing bowl.
- Peel the onion and cut it into halves. Cut each half into thin slices. Add onion slices into the mixing bowl. Add chopped sage. Mix well.
- In a small bowl whisk the vinaigrette. Pour vinaigrette over the salad and mix well. Serve right away and enjoy in good company!
Sicilian Orange Salad with Purple Onions and Sage
Tip: These basic salad recipes can be expanded. You can add lemons and limes. You can add black olives, sun-dried tomatoes or chopped garlic. You can add chopped mint, parsley, basil oregano or thyme, or make spicy if you prefer. No sugar or sweetener of any kind is added since this salad is not meant to be a dessert. To make a vinaigrette you can add aged balsamic vinegar, but I personally do not find it necessary since the orange juice has the unmistakably tart sweetness that only enhances the taste of high quality virgin oil.
In radiant health, passionately raw - Dominique
Dominique Allmon©2015