In nature, everything is in balance. Everything is surprisingly well thought out and at the very moment when our body most of all needs a portion of vitamins, oranges ripen in warm countries. Different varieties ripen at different times, and depending on the area, they are harvested from late autumn to early spring. Let’s add not only vitamins but also bright colours to your winter menu with a juicy, refreshing, spicy dish of sunny Sicily.
In nature, everything is in balance. Everything is surprisingly well thought out and at the very moment when our body most of all needs a portion of vitamins, oranges ripen in warm countries. Different varieties ripen at different times, and depending on the area, they are harvested from late autumn to early spring. Let’s add not only vitamins but also bright colours to your winter menu with a juicy, refreshing, spicy dish of sunny Sicily.- Prep time: 10 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: knife
- Cuisine: Italian
Ingredients
- 4 sweet oranges
- 1 red sweet onion
- 4 tbsp olive oil
- freshly ground black pepper
- salt
Cooking method
Step 1
Peel the oranges. Cut the top and bottom of the orange until pulp, so that it can be placed on the cutting board. With a sharp knife, remove the peel along with the films, cutting each time along a narrow strip of the peel from top to bottom. Slice the peeled orange about 1cm wide. Put on a plate.
Step 2
Slice the onion into thin half rings, scatter on top of the oranges. Season with salt, pepper, pour olive oil to the salad, mix and serve.
My tips and tricks:
To make the salad not only juicy, but also colourful, take different coloured oranges. The principle is simple: the brighter and sweeter the better. Take blood red Sicilian and golden orange Valencian. If the salad seems too simple to you, and you do not like simple solutions, complicate the taste: add fennel, pomegranate seeds, and a little fresh mint to the recipe.
Alexander Skokov’s wine recommendations:
For this dish I recommend SHABO Telti-kuruk Reserve, a wine made from a Ukrainian autochthonous grape variety. This is a unique wine, also because its flavour prevails over aroma. Just what we need for our salad. In the aroma of wine, we have grapefruit, cherry plum, remotely sea pebbles (grapes grow right on the sand, on the banks of the estuary). Refreshing acidity and high density of the wine allow it not to get lost in combination with such an “aggressive” dish, emphasizing its citrus notes.
- 4 sweet oranges
- 1 red sweet onion
- 4 tbsp olive oil
- freshly ground black pepper
- salt
- on the cutting board. With a sharp knife, remove the peel along with the films, cutting each time along a narrow strip of the peel from top to bottom. Slice the peeled orange about 1cm wide. Put on a plate.
- Slice the onion into thin half rings, scatter on top of the oranges. Season with salt, pepper, pour olive oil to the salad, mix and serve.