During the long and dreary winter days, one’s day can be brightened up considerably with a citrus salad. I recently came across this Sicilian-style citrus salad from David Tanis of the New York Times.
I am not too particular about the citrus fruit I add to a salad other than the fruits must be brimming in color. Mr. Tanis’s recipe features three colorful varieties of oranges, including the blood red orange, and a small grapefruit.
These bright and cheerful fruits must be God’s way of helping us cope through a long a dreary winter. Whatever the reason, this delightful citrus salad from Sicily will lift the gloom from any one.
Toss the ingredients and you are off to the races.
Sicilian-Style Citrus Salad
- 3 to 4 tablespoons olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Salt and pepper
- 2 navel oranges
- 4 blood oranges
- 2 Cara Cara oranges
- 1 small grapefruit
- 1 small red onion very thinly sliced
- 1 small fennel bulb very thinly sliced, enough to make 1 cup
- 2 or 3 tender 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
- Toss the ingredients.
For more great salad recipe ideas from Gourmet Living, consider the salad recipes below: