Sicilian-Style Citrus Salad
Published January 31, 2017
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (6 servings)
28 grams carbs; 186 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 6 grams fiber; 654 milligrams sodium; 3 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- Step 2
To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Step 3
Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Step 4
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Private Notes
Comments
Congrats form sun-kissed Greece, what an inspiration! Great salad to accompany Sunday roast , lamb or fried fish but , in my opinion, the raw onion shows up strong in this delicate salad. So, I sliced it very thinly and pickled it lightly with a pinch of brown sugar, pinch of salt and dash of white wine vinegar and left it for 20 minutes to soften and mellow down. I also added walnuts and it was great! Thanks again for reminding me a special salad, common to few even in mediterranean countries!
I love this salad! I soak the onions in ice water for 1O minutes and marinate them with the olives for 2 hours in the juice of 1 lemon and 2 to 3 Tb of olive oil.
I like to use balsamic vinegar with this sort of salad. The vaguely sweet, syrupy quality of some balsamics is a nice complement to the tart citrus. If you don't use olives, garnish the salad with slivered almonds.
Great recipe! Exceptional mix of flavors.
Wow, fantastic combination of ingredients. I didn’t make any real modifications, although I did let the red onions sit in ice water for a bit, and I didn’t need the vinegar. Instead I drizzled a Meyer lemon evoo over the top. Our guests all raved about this salad, and I will definitely be making it again.
I made this tonight for our Christmas Eve gathering and it not only tasted great but it was just beautiful. Thank you for the recipe and for all the hints that I found here. As it turned out, I made it just as presented but without the celery because I didn't remember to get it. Just beautiful.