Insalata Di Arance E Origano Orange Salad With Oregano Recipes

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INSALATA DI ARANCE E ACCIUGHE: ORANGE SALAD WITH ANCHOVIES



Insalata di Arance e Acciughe: Orange Salad with Anchovies image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 oranges
10 anchovy fillets, coarsely chopped
1 red onion, chopped
20 kalamata olives
Bunch fresh basil leaves, torn
1/4 cup/58 ml extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Slice the skin off each orange, removing both the peel and the white skin or pith. Coarsely chop the oranges and reserve the juices.
  • Place the chopped oranges, orange juice, anchovies, onion, olives, and basil leaves in a salad bowl. Drizzle with extra-virgin olive oil and season with salt and pepper. Toss well and serve.

INSALATA DI ARANCIO E LIMONE (ORANGE AND LEMON SALAD)



Insalata Di Arancio E Limone (Orange And Lemon Salad) image

Provided by Nancy Harmon Jenkins

Categories     salads and dressings

Time 2h25m

Yield Four to six servings

Number Of Ingredients 6

4 medium navel oranges (blood oranges are preferred, but very difficult to find in this country)
2 medium, very ripe lemons
1 small red onion (Bermuda), peeled and thinly sliced or finely chopped
6 leaves of fresh mint finely chopped (fresh sweet basil may be used instead, or in combination with the mint)
Several grindings of fresh black pepper
2 tablespoons virgin olive oil

Steps:

  • Peel the oranges and lemons, totally removing the pith. This is best done by slicing the peels off, including the white part, with a sharp paring knife. With a little practice, you will find that this is quite easy and does not take much time. Peel them over a dish, to catch the juice. Reserve for later.
  • Slice the oranges about a quarter-inch thick. Slice the lemons about an eighth-inch thick. Sometimes the lemons have seeds in them. Cut through the lemons' seeds with a very sharp knife as you slice. (Italians are used to eating fruit with seeds in it; the seeds can be scraped out by the eater later.) Spread the sliced oranges on a platter with low sides and then place the sliced lemons on them in a neat pattern. Pour on the juices that resulted from the peeling and slicing. Put the sliced or chopped onion atop the sliced oranges and lemons, then scatter on the chopped mint and/or basil. Grind on the fresh black pepper and drizzle the entire surface with the olive oil, using a bit more if you like. Let the platter stand for about two hours at room temperature. The salad should be served at room temperature.

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