Sicilian Salt Cod And Orange Salad Recipes

SICILIAN BLOOD ORANGE SALAD

Steps:

• Slice each blood orange section in half and remove and discard any seeds. Place oranges in a medium bowl. Add green onions; toss to combine. Drizzle with olive oil until just coated. Lightly sprinkle with pepper. Chill until ready to serve.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

SICILIAN SALT COD AND ORANGE SALAD

Steps:

• Prepare the salt cod.
• Soak the fish for at least 24 hours or preferably 48 hours, changing the water three to four times each day.
• When the fish has softened and lost its intense saltiness, rinse and drain it.
• Dry the fish as best you can with paper towels.
• Pull the fish into shreds with your hands.
• Prepare the salad.
• Cut off each end of each of the oranges (and the lemon if you are using one).
• Stand each orange on end and using a jig-saw motion slice away the skin and white pith.
• Slice the flesh of the fruit into chunks.
• Combine the chunks of fruit in a bowl with the olives, onion, chili, oil, vinegar, salt cod and oregano.
• Toss to mix well.
• Cover with plastic wrap and set aside, at room temperature, for at least an hour.
• To serve, arrange greens (if you're using them) on a platter and mound the salad on top.