Divina Cucina

Your Best Friend in Italy

Winter Recipes: Sicilian Orange Salad

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When the skies are grey in winter we wait until the temperatures drop and the blood oranges come into season to bring sunshine to the table in the form of a savory salad. Traditionally, it is served with fennel as an insalata di finocchio e arance. But for me, I never have enough oranges in the salad.

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Sicilians know how to celebrate the orange. This salad is one of my favorites and especially when made with blood oranges. There are as many versions of this recipe as there are chefs.

My version is from my friend Mariano in Ortygia.

 

Most people peel their oranges “vivo” which means using a serrated knife and cutting all the peel and pith from the oranges. As this is a savory salad and I adore bitter, I follow Mariano’s tips and simply use a potato peeler to remove the zest, which then also gives you zest to candy!

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Sicilian Orange Salad

Ingredients

  • 4 small blood oranges, peeled with potato peeler to remove the zest
  • 2 small spring onions ( scallions)
  • 1 or 2 small chili peppers ( to taste)
  • salt
  • extra virgin olive oil

Instructions

  1. Remove the zest from the oranges, I save these and make candied zest. A little of the white pith on the orange gives a tiny bitter bite to the oranges, if you don't like this, just peel the orange.
  2. Slice with a serated knife.
  3. Place on serving dish.
  4. Lightly salt.
  5. Sprinkle with sliced green onions and some chili.
  6. Drizzle generously with extra virgin olive oil.
  7. Mix before serving.
https://divinacucina.com/2015/02/winter-recipes-sicilian-orange-salad/

This is usually what I have the huge beautiful red prawns from Mazara served with, they simply grill the prawns.

I offer custom weeklong programs in Sicily if you have always dreamed of coming here. I have fallen in love, it is so surprising with the infusion of so many cultures.

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There are so many fabulous Sicilian recipes that I think my next book will be “Secrets From My Sicilian Kitchen”.
Join me in doing more research, every year I go in March for the San Giuseppe festival on the west coast.

Comments

  1. Phyllis @ Oracibo says

    I just read Joe the “secret” ingredient…that being the chili pepper and he gave the idea two thumbs up! So, tomorrow night’s orange salad will have some! Real umami happening!

    • Divina Cucina says

      yes, it was the first time i had it with chili and it takes it up a notch. normally you see orange and fennel, perhaps black olives, anchovy.

    • Divina Cucina says

      They don’t ship oranges to you!!! even a navel orange works. would think in winter– with snow and no sun, you would crave some fresh OJ!