Sicilian Orange And Basil Salad Recipes

Steps:

• On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Steps:

• Peel and section oranges, cut each section in half.
• peel red onion and slice it thinly.
• tear basil leaves into bite size pieces.
• drizzle with red wine vinegar ( you may use more or less than 1/4 C depending on taste).
• salt and pepper.
• Serve immediately.

Steps:

• Prepare the salt cod.
• Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
• When the fish has softened and lost its intense saltiness, rinse and drain it.
• Dry the fish as best you can with paper towels.
• Pull the fish into shreds with your hands.
• Prepare the salad.
• Cut off each end of each of the oranges (and the lemon if you are using one).
• Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
• Slice the flesh of the fruit into chunks.
• Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
• Toss to mix well.
• Cover with plastic wrap and set aside, at room temperature, for at least an hour.
• To serve, arrange greens (if you're using them) on a platter and mound the salad on top.