Sicilian Orange and Onion Salad
This is a dish of Mediterranean sunlight and tension. It asks for the best olive oil you have, as the fat binds the acidity of the fruit to the sting of the allium.
The soak is the secret.
Do not skip the ice water bath for the onions. It removes the sulfurous burn, leaving behind only the crunch and a gentle sweetness.
- Mandoline or sharp chef's knife
- Large bowl
- Platter
What goes in.
- 3Navel or blood oranges
- 1 largeRed onion
- 1/4 cupHigh-quality extra virgin olive oil
- 1 tspCoarse sea salt
- 1/2 tspBlack pepper, freshly cracked
- 1 tbspFresh mint leaves, torn
Cold Water Maceration
Submerge sliced onions in a bowl of ice water for 20 minutes. This draws out the harsh oils that overpower the delicate citrus.
The method.
Prepare the onions
Slice the red onion into paper-thin half-moons. Drop them into a bowl of ice water and set aside for 20 minutes.
Segment the oranges
Cut the top and bottom off each orange. Using a sharp knife, carve downward to remove the peel and white pith. Slice the fruit into 1/4-inch rounds.
Drain
Drain the onions thoroughly in a colander and pat them dry with a clean kitchen towel. Excess moisture will ruin the oil dressing.
Assemble
Arrange orange slices on a flat platter. Scatter the onions over the top. Drizzle with olive oil, then season generously with salt and pepper.
Finish
Let the salad sit for 5 minutes before serving so the juice of the orange and the oil emulsify into a light dressing.
Other turns to take.
With Black Olives
Add a handful of oil-cured black olives for a salty, deep earthiness that balances the brightness.
With Fennel
Shave a bulb of fennel paper-thin and add it to the onion soak for an extra layer of crunch and anise aroma.
When it doesn't go to plan.
Use a serrated knife for the oranges if your chef's knife isn't razor sharp to ensure clean slices.
Don't toss this salad before serving; the orange slices will break apart.
Serve this alongside grilled fish or roasted poultry to cut through the richness of the meat.
The ones that keep coming up.
Can I use yellow onions?
Stick to red onions. They are milder and provide a necessary color contrast against the bright orange segments.
Do I need to peel the oranges completely?
Yes. The white pith is bitter and will distract from the sweetness of the fruit.
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