VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Sicilian Orange Salad
Insalata di arance — cold rounds of sweet winter orange dressed with good olive oil, sea salt and a heavy grinding of black pepper, with a few slivers of red onion and black olives. A Sicilian table staple eaten alongside oily fish or roast meat.
Method
- Chill 2 oranges for at least 20 minutes if they are not already cold — the salad is best eaten fridge-cold. Cut a slice from the top and bottom of each so they sit flat on the board.
- Standing each orange upright, cut the peel away in strips from top to bottom with a small sharp knife, following the curve of the fruit and taking every scrap of white pith with it. Work over a bowl to catch the juice.
- Lay the peeled oranges on their sides and slice into rounds about 5 mm thick, flicking out any pips. Arrange the rounds overlapping in a single layer on a wide, shallow plate and pour any juice from the board and bowl back over them.
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451kcal
5gprotein
79gcarbs
17gfat
33gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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