For the holidays we want to share our orange salad recipe. It goes well with many dishes, meat and fish alike, and it refreshes and lightens the flavours.
It is just right for Christmas evenings too, to stay light without losing flavour.
Orange salad is part of the Sicilian culinary tradition: many people know it, few have tasted it. Why not give it a try?
Serves 2
Ingredients
- 2 organic Washington oranges
- 8 anchovy fillets in oil
- 10 Taggiasca olives
- 1 small fennel bulb
- 1 small red onion
- 3 tablespoons of orange juice
- 2 tablespoons of organic extra virgin olive oil
- salt and pepper to taste
Method
Peel the onion and cut it into thin strips, then leave it under cold running water for about 10 minutes to soften its flavour. Meanwhile peel the oranges to the flesh, removing the white pith, and cut them into segments or cubes. Slice the fennel finely and pit the olives.
Put all the ingredients in a bowl and add the anchovy fillets. Now the dressing: in a small bowl mix the orange juice, the extra virgin olive oil, salt and pepper. Pour it over the salad and toss well.