One day I asked Alex (friend/assistant) what he would like to make together, or recipes eaten with his family that had significance to him. One of the items on his list was: Sicilian Orange Salad, otherwise known as: Insalata Di Arance. Alex is always raving about his Uncle’s cooking and the joys of eating with his family. (I’m telling you, that enthusiasm could inspire anyone to want to cook and dine!)
RESEARCHING INSALATA DI ARANCE:
When I researched this salad I noticed there are variations on how many ingredients and what kinds. The main commonalities are the (in-season) oranges, red onions and exceptional olive oil. After asking Alex the reason for this he informed me that some dishes have regional variations just like how languages have dialects. Depending on the region, there is a subtle spin that makes it unique to that area.
ITALIAN FUN FACT:
An Italian phrase that I feel is befitting is: La cucina piccola fa la casa grande. The literal translation is a small kitchen makes the house big. Or in other words, “The love at the center of the kitchen builds the foundation of the home. The kitchen is the center of Italian domestic life and a way for all families to feel rich in spirit. After all, it’s at the table that Italian families come together daily, whether rich or poor. The kitchen is the common denominator.” (FluentU). How could you not love that?
That said, to try this recipe for Insalata Di Arance yourself scroll downwards!
Insalata di Arance (Sicilian Orange Salad)
INGREDIENTS:
- 1 cup baby arugula
- 1/2 cup red onion
- 3 navel oranges
- 2 blood oranges
- 1/4 cup kalamata olives
- 1/4 cup green olives
- 3 Tbs extra virgin olive oil
- 2 Tbs basil (I chose micro greens since it’s what I had them on hand at the time)
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
METHOD:
- Prepare the oranges by cutting of the peel and slicing into rounds or half moons. Then, thinly slice the red onions.
- On a serving platter, arrange a bed of arugula, then layer the oranges and red onions.
- Top with remaining produce then drizzle with the olive oil and garnish with sea salt and black pepper. When ready, serve immediately and enjoy!
NOTES:
- Though Alex’s Southern Italian family makes a simpler version with a bed of arugula, layered by rounds of ripe oranges, thin half moon slivers of red onions, garnished with quality olive oil, and seasoned with freshly cracked black pepper and salt, this dish tastes marvelous no matter the variation!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
