Spicy Orange Salad with Green Onions
Eremo della Giubiliana is a magical hotel near Ragusa in southeastern Sicily. Housed in a converted fifteenth-century convent and with just nine guest rooms, it manages to combine serene simplicity with modern day pampering. The high-beamed, airy restaurant underscores the feeling and complements the chef's fresh new takes on traditional foods. Each dish of the five-course meal is simple, authentic, and utterly delicious. This orange salad is a wonderful example: Made with the local blood oranges and olive oil, its flavors are both pure and distinctive.
Blood oranges make for an impressive and classic presentation, but navel oranges work just as well.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Italian
Mediterranean
Salad
Onion
No-Cook
Orange
Spring
Bon Appétit
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried crushed red pepper
- Carbohydrate 23 g(8%)
- Fat 5 g(8%)
- Fiber 4 g(17%)
- Protein 2 g(4%)
- Saturated Fat 1 g(4%)
- Sodium 5 mg(0%)
- Calories 135
Preparation Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.
Preparation Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.
