Orange Salad Recipe
Orange Salad Recipe
(insalata di arance)
Preparation time : 30 minutes
Ingredients for 4 servings
- tarocco blood oranges 1 lb (450 g) about 2 medium
- lemon 1
- endive 1 head, thinly sliced
- extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
- salt and pepper to taste
- With a small, sharp knife, cut the peel and white membrane from oranges and lemon. Slice the fruit crosswise 1/8 to 1/4 inch thick
and discard seeds, or divide the fruit into segments (reserve any the juice that escapes.)
- In a small bowl, whisk together the reserved juice with salt, pepper and extra-virgin olive oil.
- Dress the fruit with the freshly made dressing and serve on a bed of endive leaves or in bowls made from hollowed-out orange halves.
Elephants’ favorite fruit
This delicate tasty orange salad is typical of Sicilian cuisine and is ideal for festive Christmas meals and during the winter months when
Tarocco oranges can be found (this is a prized variety, characterized by a red streaked flesh and usually no seeds). It is perfect as a side dish, especially to accompany particularly fatty meats.
Native to China and Southeast Asia, the sweet orange is the fruit of the orange tree (Citrus aurantium), an evergreen that can reach 39 feet (12 meters) in height. The orange, whose name derives from the Persian narang, which in turn derives from the Sanskrit term nagaranja, meaning “the elephants’ favorite fruit,” arrived in Europe in the 14th century, imported by Portuguese explorers, even though some ancient documents refer to it as early as the 1st century A.D.: it was called melarancia (apple orange) and cultivated in Sicily. Perhaps the orange arrived in the Mediterranean in ancient times via the Silk Road and found a favorable climate for its cultivation on the warm Italian island. For some reason, however, its production stopped after some time. It was the Portuguese who brought it back to Europe in the Middle Ages. Even today, in the dialects of many Italian regions, the orange is still called portogallo (Portugal).