Sicilian-Style Citrus Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 4tablespoons olive oil
- 2tablespoons sherry vinegar or red wine vinegar
- Salt and pepper
- 2navel oranges
- 4blood oranges
- 2Cara Cara oranges
- 1small grapefruit
- 1small red onion, very thinly sliced
- 1small fennel bulb, very thinly sliced, enough to make 1 cup
- 2 or 3tender inside celery stalks, thinly sliced at an angle
- Handful of olives, black oil cured type or green Castelvetrano type, pitted
- Winter salad leaves, such as radicchio or escarole, optional
- Large pinch of flaky sea salt
Nutritional analysis per serving (6 servings)
186 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 3 grams protein; 654 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Private Notes
Comments
Congrats form sun-kissed Greece, what an inspiration! Great salad to accompany Sunday roast , lamb or fried fish but , in my opinion, the raw onion shows up strong in this delicate salad. So, I sliced it very thinly and pickled it lightly with a pinch of brown sugar, pinch of salt and dash of white wine vinegar and left it for 20 minutes to soften and mellow down. I also added walnuts and it was great! Thanks again for reminding me a special salad, common to few even in mediterranean countries!
I love this salad! I soak the onions in ice water for 1O minutes and marinate them with the olives for 2 hours in the juice of 1 lemon and 2 to 3 Tb of olive oil.
I like to use balsamic vinegar with this sort of salad. The vaguely sweet, syrupy quality of some balsamics is a nice complement to the tart citrus. If you don't use olives, garnish the salad with slivered almonds.
Wow, fantastic combination of ingredients. I didn’t make any real modifications, although I did let the red onions sit in ice water for a bit, and I didn’t need the vinegar. Instead I drizzled a Meyer lemon evoo over the top. Our guests all raved about this salad, and I will definitely be making it again.
I made this tonight for our Christmas Eve gathering and it not only tasted great but it was just beautiful. Thank you for the recipe and for all the hints that I found here. As it turned out, I made it just as presented but without the celery because I didn't remember to get it. Just beautiful.
Huge hit. I made this for a dinner party and thought I had made too much. My guests kept coming back for more. The blood oranges were gorgeous in this salad.