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Sicilian Orange Salad

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Sicilian Orange Salad

When it comes to salads, few dishes encapsulate the essence of Sicilian cuisine like the Sicilian Orange Salad – orange slices, currants, pistachios, and an aromatic touch of mint. 
Different families have different recipes for the Sicilian Orange Salad, each with its own unique twist. Thinly sliced red onions can be an interesting addition. Substitutions are not only allowed but encouraged. Swap currants for chopped dates, pistachios for walnuts, or experiment with the aromatic notes of rose water instead of orange flower water. 

Sicilian Orange Salad

Ingredients:

  • 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

Assembly:

Using a very sharp knife, peel the oranges with precision, leaving no trace of pith. Slice the oranges into thin rounds, then cut them into half-moons, arranging them in a serving dish. 
Sprinkle with currants, pistachios, and chopped mint. Mint brings a coolness to the salad. It’s not just a garnish.

Sicilian Orange Salad

Drizzle the orange flower water, lemon juice, and extra virgin olive oil over the ensemble. Finish with a pinch of salt and a sprinkle of confectioner’s sugar. Serve it chilled or at room temperature. 
Sicilian Orange Salad

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Ceasar Salad 2

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Caesar Salad 2

Caesar Salad
In 1924 Caesar Salad was created by an Italian American chef, Caesar Cardini, at the Caesar Hotel in Tijuana. It’s possible that anchovies weren’t used in the original recipe but there was definitely no mayonnaise or vinegar. I posted a Caesar Salad recipe in the past but this one is a little more authentic.

Caesar Salad

Ingredients:
  1. 1 clove of garlic
  2. ½ tsp black pepper
  3. 1 tbsp Dijon mustard
  4. 5 anchovies finely chopped
  5. 2 tbsp of lemon juice
  6. 1½ tbsp. of Worcestershire sauce
  7. ¼ cup Parmigiana cheese
  8. 1 egg yolk
  9. ½ cup of extra virgin olive oil
  10. A day-old loaf of Italian bread
  11. 3 tbsp olive oil for croutons
  12. Salt and pepper to taste
  13. 2 medium heads of romaine lettuce with the outer leaves removed
  14. Extra Parmigiano Reggiano cheese to grate onto the salad
Dressing: (ingredients 1 to 9)
Mash the garlic clove, black pepper, mustard and anchovies in a mortar and pestle until it forms a paste. When it’s well mashed, add in the Parmesan a bit at a time until well incorporated. Transfer the mixture to a large bowl and mix in the lemon juice and Worcestershire sauce.Caesar Salad
In another bowl, separate the egg yolk from the egg white and beat the yolk.
Mix the beaten egg yolk in with the rest of the ingredients that you’ve already mixed together. Mix in the ½ cup of olive oil into the other ingredients.Caesar Salad(You can double the amount of ingredients and refrigerate half of the dressing for use at another time.)
Croutons: (ingredients 10 to 12)
Cut or tear the bread into ½ to 1-inch cubes and place in a bowl (about 3 cups). Add the 3 tablespoons of olive oil. Mix the bread with the oil, tossing until it is all well coated.Caesar SaladSpread the coated bread in a single layer in a pan and cook over medium high heat, shaking the pan a few times, for about 5 to 8 minutes until the bread pieces are crisp and slightly browned.
Caesar Salad
Assembly: (ingredients 13 & 14)
Remove some of the outer leaves and cut the Romaine into one-inch strips. Add it to a salad bowl and pour in enough of the dressing to coat the lettuce. Add the croutons, some grated cheese, toss again and serve.Caesar Salad

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Caesar Salad

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Caesar Salad

This is a traditional Caesar Salad recipe. It contains raw eggs and anchovies. Caesar Salad was invented in Mexico by Caesar Cardini, an Italian immigrant who lived in San Diego but operated a restaurant in Tijuana where he could serve alcohol during Prohibition.

 

Ingredients:
  • ½ cup extra virgin olive oil
  • 1 cup day old Italian bread, crust trimmed, and cut into 1-inch pieces
  • Salt & black pepper
  • 1 clove garlic, halved
  • 2 large eggs
  • 2 dashes Worcestershire sauce
  • 4 minced anchovies (or more)
  • 2 tbsp. freshly squeezed lemon juice
  • 1 large head romaine lettuce, washed, dried and torn into pieces
  • ½ cup grated Parmesan

Put 2 tablespoons of the oil in a pan large enough to hold the bread in a single layer and turn heat to medium-high. When it’s hot, add the bread, salt and pepper. Toss and brown lightly. Remove and set aside.

Rub the inside of a salad bowl with the garlic clove and discard it.

Beat the eggs and pour into the salad bowl. Slowly add the lemon juice and 6 tablespoons oil, constantly beating. Stir in anchovies and Worcestershire.

Taste for seasoning. Keep in mind that the anchovies and cheese are salty but add lots of pepper. Toss to coat the lettuce. Add the Parmesan and croutons, toss again and serve.

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A Simple Italian Salad

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Ravello on the Amalfi Coast

 

A Simple Italian Salad.

A Simple Italian Salad

Try to stick to these simple ingredients. Don’t be tempted to add so-called “Italian” seasoning or garlic. This is a fresh tasting salad, and either of those would muddy the flavors.

A Simple Italian Salad.

Ingredients:
  • 1 orange
  • Salt and black pepper
  • Olive oil
  • Red wine vinegar
  • Balsamic vinegar
  • Romaine lettuce
  • Arugula
Start by peeling and sectioning the orange. Use a blood orange if you can get one. Cut each section into 2 or 3 pieces. It’s easier if you use a scissor. Place the sections in the salad bowl and season with salt and pepper. Add the oil and the 2 kinds of vinegar. A good ratio is 2 parts oil and 1 part vinegar. Use a mix of ½ red wine vinegar and ½ balsamic. Let the oranges macerate for 20-30 minutes to flavor the dressing.

A Simple Italian Salad.

Add the Romaine and arugula, toss and serve.

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Summer Tomato Salad

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tomato salad
Summer Tomato Salad

 

Summer Tomato Salad   Aunt Caroline would pick the basilico and tomatoes in her Staten Island kitchen garden just before she made this Summer Tomato Salad. The ice cubes were necessary because the tomatoes would still be hot from the sun.

Ingredients:

  • 4 medium tomatoes
  • Salt and black pepper to taste
  • ½ cup torn basil leaves
  • ¼ cup olive oil
  • 5 or 6 ice cubes

Preparation:

Cut narrow wedges around the core, discarding the core. Cut each wedge in half and place in a serving bowl. Season with salt and pepper. Toss and let sit for 20 minutes. Before serving add the oil, basil and ice cubes, then toss again.