Lemon & orange salad

Lemon & orange salad

By
From
Sicily
Serves
4–6

The shell-shaped area of Palermo is called the Conca d’Oro, which means ‘golden shell’. It is where the Arabs started growing lemon trees. It is said that the Mafia took root here, when the locals were paid protection money by wealthy absentee landlords to look after the lemon trees.

This salad, based on the plentiful citrus fruit that still grows in Sicily, was discovered by our agent and friend Sheila Abelman on a walking trip around Sicily. I am very grateful to her; she took notes and photos to show me after her trip so that I could recreate the dish here. It is refreshing all year around and best left at room temperature for an hour to two before serving, to let the flavours meld together.

Ingredients

Quantity Ingredient
1 large red or white onion or 5 spring onions, cut into very small dice
4 oranges
1 large lemon
3 tablespoons extra-virgin olive oil
3 tablespoons white wine
small handful finely chopped parsley leaves and thin stalks
salt
freshly ground black pepper

Method

  1. Soak the onion in cold water for 15 minutes – this will dispel the strong flavour. Meanwhile, prepare the rest of the salad. On a board and using a sharp knife, peel and cut away the pith from the oranges. Cut out the segments from between the membrane and let them fall on to a large serving dish. Do the same with the lemon but cut the segments into four and scatter them over the oranges. Pour over the oil and white wine and evenly scatter over the parsley and season to taste.
Tags:
Italy
Italian
Sicily
Sicilian
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