 A fennel and orange salad | |
| Type | Salad |
|---|---|
| Main ingredients | Oranges, olive oil, salt, black pepper |
The Sicilian orange salad ( Italian: insalata di arance) is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal. [1]
In its most basic form the salad consists of thin, tart orange slices served with olive oil, salt and black pepper. The slightly tart taste of a salad, which is usually achieved by using a vinaigrette is instead provided by the orange slices themselves. [1]
Common variations mix the orange slices with a few additional ingredients such as sliced fennel bulbs, onions and black olives. [1] In such cases often a vinaigrette is added as well, which is made of olive oil, white wine vinegar, salt, pepper and various herbs, e.g. rosemary. [2]
See also
Notes
- ^ a b c Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 ( online copy, p. 102, at Google Books)
- ^ Jeremy MacVeigh: International Cuisine. Cengage Learning 2008, ISBN 978-1-4180-4965-2, p. 88 ( online copy, p. 88, at Google Books)
|
A fennel and orange salad | |
| Type | Salad |
|---|---|
| Main ingredients | Oranges, olive oil, salt, black pepper |
The Sicilian orange salad ( Italian: insalata di arance) is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal. [1]
In its most basic form the salad consists of thin, tart orange slices served with olive oil, salt and black pepper. The slightly tart taste of a salad, which is usually achieved by using a vinaigrette is instead provided by the orange slices themselves. [1]
Common variations mix the orange slices with a few additional ingredients such as sliced fennel bulbs, onions and black olives. [1] In such cases often a vinaigrette is added as well, which is made of olive oil, white wine vinegar, salt, pepper and various herbs, e.g. rosemary. [2]
See also
Notes
- ^ a b c Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 ( online copy, p. 102, at Google Books)
- ^ Jeremy MacVeigh: International Cuisine. Cengage Learning 2008, ISBN 978-1-4180-4965-2, p. 88 ( online copy, p. 88, at Google Books)