Sicilian Orange and Onion Salad
Refreshing and fruity, with a hint of sweet onion, this is the perfect first course or appetizer before a big meal.
Ingredients:
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4 navel, or blood oranges
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1 or 2 small sweet white onions, peeled (or a red onion)
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3 tablespoons The Olive Scene mild Extra Virgin Olive Oil
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1 tablespoon The Olive Scene Sicilian Lemon Balsamic Vinegar
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4 basil leaves
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Freshly ground black pepper
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Fresh Dill (optional)
Directions:
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Cut the tops and bottoms off the oranges and using a small, very sharp knife slice cut off the skins of the oranges, cutting close to the flesh and removing all traces of pith.
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Slice the oranges thinly, and arrange neatly, slightly overlapping, on a beautiful plate.
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Thinly slice the onions and lay them on top of the oranges.
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Chiffonade the basil leaves and sprinkle over the salad.
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Whisk together the olive oil and balsamic vinegar and drizzle over all.
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Top with fresh ground pepper.
* This salad gets a whole new flavor when substituting the Sicilian Lemon Vinegar with Black Cherry, Pomegranate Quince or Dark Chocolate Balsamic Vinegars.* Substitute fresh dill or Greek oregano for the basil.