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Sicilian Cooking

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Orange Salad

( Insalata di Arance – Aranci a ‘Nzalata )

The soul of Sicilian cooking is synthesized in a very modest and rather common salad prepared, with some variations in the entire Island. Oranges grow abundantly and in many varieties in all parts of Sicily. The orange salad is simply made with oranges, olive oil, salt, pepper and little lemon juice. Traditionally and since the pre-Hellenic era, the combination of the sweetness of the honey, the sour tang of the vinegar and the saline taste of the salt had been realized in dressing salad and used for cooking fish and meats, like pork, lamb, or game, where even apples, chestnuts, and raisins were added to complement the meat dishes.

With the Arab occupation of Sicily and the introduction and cultivation in large scale of the citrus fruits, their acerbic-bitter taste was added to some dishes creating combinations in taste never dared before, some present in today’s cooking.

The orange salad can be used as an appetizer, or for a snack; it can be enhanced by pairing it with a tender celery heart or the pleasant and pungent flavor of the fennel, or to the bitterness of the green olives, or with the sharp flavor of red onions or to the strong taste of salted anchovies or of the smoked herrings, a very popular delicacy in Sicily.

The sweet and sour blood oranges are an ideal fruit to turn into a salad; if they are not available, use any good eating oranges.

Below you will find the base recipe for the orange salad and also different variations depending if you want to add fennels, celery, olives, red onions, anchovies or herrings. 

  • Serving Size6
  • SaladsOrange Salad

    Ingredients

    • 6 small oranges peeled and cut crosswise into round slices, if using large oranges, cut each slice in half.
    • 4 tablespoons of olive oil
    • 1 tablespoon of fresh lemon juice
    • Zest of 1 orange
    • Salt and pepper to taste

    For Fennel Dressing

    • 1 fennel
    • Few extra tablespoons of olive oil

    The Celery Dressing

    • 1 heart of celery
    • Few extra tablespoons of olive oil

    The Green Olives Dressing

    • ½ Lb. olives rinsed and cracked to eliminate the pits.
    • 1 clove of crushed garlic
    • 3 tablespoons of olive oil
    • 1 tablespoon of vinegar
    • Black pepper, red crushed pepper, and a pinch of oregano
    • Chopped parsley

    The Black Olives Dressing

    • ½ lb. black olives, rinsed and pitted
    • 1 clove of garlic diced
    • 3 tablespoons of olive oil
    • 1 tablespoon of vinegar
    • Pinch of each: black pepper, red crushed pepper, oregano

    The Red Onion Dressing

    • ½ medium red onion
    • Salt to taste
    • Few drops of olive oil

    The Anchovies and The Herrings Dressing

    • 4 fillets of anchovies in oil cut into small pieces
    • Or 2 smoked herrings filleted and cut into small pieces.
    • 4 tablespoons of olive oil
    • 1 tablespoon of vinegar

    Instructions

    1

    Beat the oil and mix in the lemon juice, the zest of orange and a small amount of salt. Set aside. Arrange sliced oranges in a large serving dish. Before serving, shake the dressing and uniformly drizzle it on top of the oranges, add ground black pepper.

    VARIATIONS

    2

    THE FENNEL
    To prepare fennel for salad, trim, cut base, discard rough outer leaves and stalks. Eliminate any wilted or bruised part. Set on the side the inside tender green leaves attached in the center of the white bulbous part, to be used as garnish or to flavor other recipes. Cut the fennel vertically into 2 pieces, each piece into 1/8 inch slices. Wash carefully and place in a colander to drain. Place sliced fennels in the center of your serving dish and arrange sliced or diced oranges all around. Garnish with tender green leaves of the fennel.


    THE CELERY
    Use one heart of celery for above recipe. Wash, drain and cut the celery into thin slices, place in center of serving dish and arrange sliced oranges all around. Add a few extra tablespoons of olive oil.


    THE GREEN OLIVES
    Mix all ingredients, let it stand a few hours to exchange the taste of the various ingredients before placing in center of serving dish, arrange sliced oranges all around.


    THE BLACK OLIVES
    Mix all ingredients, and let it stand a few hours to exchange the taste of the various ingredients before placing in center of serving dish, arrange sliced oranges all around.


    THE RED ONIONS
    ½ medium red onion sliced very, very thin. Place in a small bowl, sprinkle with a little salt, a few drops of olive oil and mix it. Arrange sliced oranges in a large serving dish. Before serving, add red onion, shake the dressing and uniformly drizzle it on top of oranges with freshly ground black pepper.


    THE ANCHOVIES AND THE HERRINGS
    Place the anchovies or herrings in a small bowl. Combine with olive oil and vinegar. Sprinkle with black pepper and red crushed pepper and mix it. Set on the side. Arrange sliced oranges in a large serving dish. Before serving, pick up the anchovies or herrings form bowl using a tong or a slatted spoon, to eliminate excess oil. Place on top of the sliced oranges, shake the dressing and uniformly drizzle it on top, add freshly ground black pepper.