WHY I LOVE THIS RECIPE: This Italian salad is simple and refreshing with heavy meal but equally good served as part of a light lunch. The sea salt and cracked black pepper are more subtle than you might expect.
Orange Salad (Arance Condite)
Servings: 2
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Ingredients
- 5 Seedless oranges (can be navel, blood oranges or combination)
- Olive oil
- Sea salt, coarsely ground
- Black pepper, coarsely cracked (See note)
Instructions
- Peel whole oranges. (see notes for tips)
- Slice oranges about ¼ inch thick.
- Add enough olive oil to coat the slices lightly.
- Just before serving, sprinkle with sea salt and coarsely ground black pepper.
Notes
Peeling whole oranges: Cut around the circumference of the orange peel just to the orange. Then run your finger around the cut on one half of the orange and peel the skin off. Repeat for the other half of the orange. (Here is a video on peeling an orange.)
If your pepper grinder does not produce a coarse grind, place whole peppercorns in a mortar and crush with a pestle.
From The Classic Cuisine of the Italian Jews II by Edda Servi Machlin.
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