Insalata Darancio E Limone Orange And Lemon Salad Recipes

ITALIAN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

FRUIT SALAD WITH LIMONCELLO

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top with a sprig of fresh mint.

INSALATA DI ARANCE E ORIGANO: ORANGE SALAD WITH OREGANO

Steps:

• Slice the skin off each orange, removing both the peel and white skin or pith. Coarsely chop the oranges.
• Place the chopped oranges and olives in a salad bowl. Drizzle with extra-virgin olive oil, salt, pepper, and oregano. Toss well and serve.

INSALATA DI ARANCE E ACCIUGHE: ORANGE SALAD WITH ANCHOVIES

Steps:

• Slice the skin off each orange, removing both the peel and the white skin or pith. Coarsely chop the oranges and reserve the juices.
• Place the chopped oranges, orange juice, anchovies, onion, olives, and basil leaves in a salad bowl. Drizzle with extra-virgin olive oil and season with salt and pepper. Toss well and serve.

INSALATA DI ARANCIO E LIMONE (ORANGE AND LEMON SALAD)

Steps:

• Peel the oranges and lemons, totally removing the pith. This is best done by slicing the peels off, including the white part, with a sharp paring knife. With a little practice, you will find that this is quite easy and does not take much time. Peel them over a dish, to catch the juice. Reserve for later.
• Slice the oranges about a quarter-inch thick. Slice the lemons about an eighth-inch thick. Sometimes the lemons have seeds in them. Cut through the lemons' seeds with a very sharp knife as you slice. (Italians are used to eating fruit with seeds in it; the seeds can be scraped out by the eater later.) Spread the sliced oranges on a platter with low sides and then place the sliced lemons on them in a neat pattern. Pour on the juices that resulted from the peeling and slicing. Put the sliced or chopped onion atop the sliced oranges and lemons, then scatter on the chopped mint and/or basil. Grind on the fresh black pepper and drizzle the entire surface with the olive oil, using a bit more if you like. Let the platter stand for about two hours at room temperature. The salad should be served at room temperature.