Insalata Siciliana
Sicily is well known for its beautiful citrus fruits, which flourish in the warm climate and gentle sea air. It’s no wonder that they feature so prominently in the island’s salads, like this one, which balances the sweetness of oranges with the sharpness of red onions and brininess of olives. Use a mandoline to make quick work of making thin, uniform slices of onion.
Ingredients:
- 6 assorted oranges, such as blood oranges, navels and Cara Caras
- 1/4 red onion, very thinly sliced
- 1/4 cup pitted green or black olives, some of them halved
- Best-quality extra-virgin olive oil for drizzling
- Flaky sea salt and freshly ground pepper
- Fresh mint leaves for garnish
Directions:
Working with 1 orange at a time, cut off about 1/2 inch (12 mm) from both the top and bottom to expose the flesh. Place the fruit, cut side down, on a cutting board. Using a sharp knife, remove the peel, following the contour of the fruit and removing just enough pith to expose the flesh on all sides. Slice the fruit crosswise into 1/4-inch (6-mm) rounds.
Arrange the orange slices on a large serving platter. Scatter the red onions and olives evenly on top. Drizzle a generous amount of olive oil over the salad, then sprinkle with salt and pepper. Garnish with mint leaves and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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