Orange Salad Sicilian Style
Different families have different recipes for orange salad. I’ve had it served with thinly sliced red onion. Try that if you like. Substitutions are permitted. Chopped dates instead of currants, walnuts for pistachios, and rose water for orange flower water. You can also vary the amounts of the ingredients depending on what you like.
- 3 large oranges
- ¼ cup currants, rehydrated and chopped
- ¼ cup pistachios, chopped
- 3 tbsp. chopped mint
- 2 tbsp. orange flower water
- Juice of ¼ large lemon
- A drizzle of extra virgin olive oil
- A pinch of salt and a light sprinkle of confectioner’s sugar
Using a very sharp knife, peel the oranges, leaving no pith. Slice thin rounds, then cut them into half-moons and arrange them in a serving dish. Pour any juice from cutting the orange over the slices.
Sprinkle with the currants, pistachios, and mint. Drizzle with the orange flower water, lemon juice, and the extra virgin olive oil. Add a pinch of salt and some confectioner’s sugar. Orange salad Sicilian style can be served chilled or at room temperatures.