SICILIAN CITRUS SALAD
I am half Italian, although looking at me you would think it was more. More specifically, I'm Sicilian, a fact that my father would remind me of pretty much daily. Especially when a teenage short fuse was involved.
End of January in NY means blood orange season, and my local supermarket was stocked. I saw these beauties and the Cara Cara (a pink-fleshed navel orange) and knew I wanted to make this delicious and fresh salad. It has Finocchio in it - aka Fennel - which always reminds me of my father as he would often sit outside on his back patio and eat it as a snack. This salad is a simple, refreshing farmer's dish that is filled with vitamin C. Adds a bright note to any table setting and people love to pick at it solo too!
- 1/4 cup of olive oil
- 2 tablespoons red wine vinegar
- pinch of Kosher Salt, and pepper to taste
- 1/8 teaspoon garlic powder
- A couple navel oranges
- A few blood oranges
- A couple Cara Cara oranges
- 1 small grapefruit
- 1 small red onion, very thinly sliced
- 1 small fennel bulb, very thinly sliced
- Bunch of pitted black olives
- radicchio leaves
- flaky sea salt for finishing
I’d say I put in more blood oranges than the rest, but you can really do any mix of any different type of oranges that you’d like. To slice the oranges like I have photographed, cut the ends off the top and bottom of the orange so you can balance on a cutting board. Then use a sharp knife to cut the peel off, making sure to get all the white pith. Then slice.
After slicing all the oranges, thinly slice the onion and fennel.
In a small jar, add red wine vinegar, olive oil, kosher salt, pepper, and garlic powder. Shake well.
Assemble oranges, onions and fennel on a platter. Dot with olives. Drizzle vinaigrette over salad and use a flaky finishing sea salt, like Maldon, and sprinkle well over salt.