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Jewish World Review
Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility
Leela Cyd Ross
My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I've riffed on the combination of blood oranges, mint and red onion, and added my own spin. The results? Shockingly good in color and in flavor!
For me, the perfect salad is crucial to any supper. The lighter notes can take center stage as the base of the meal or they can play in contrast to something heavier. I'm constantly searching for a slight variation in greens, fruits, nuts and seeds. This blood orange salad takes all of my favorite ingredients and throws them into an unapologetic, vibrant dish that will tickle the taste buds and delight your visual sensibility. It's almost too pretty to eat. Almost.
This recipe relies heavily on the quality of all the fresh ingredients, so be sure to have the freshest citrus and pistachios and a small bit of sheep's milk feta (or whatever soft cheese you prefer) to punctuate each bite. There's nothing worse than finding your pistachios have gone soft from being in the cupboard too long. So be sure to start with the best of the best, and enjoy this salad!
SICILIAN-INSPIRED BLOOD ORANGE SALAD
For the salad:
- 3 Cara Cara oranges, cut into segments
- 6 blood oranges, cut into segments
- 1/4 of a large red onion, cut as thinly as possible
- 1 bunch of mint, julienned and a few leaves torn
- 1/4 cup sheep's milk feta
For the dressing:
- 1/4 cup olive oil
- 1 tablespoon cumin seeds
- 1/4 cup red wine vinegar
- Salt and pepper to taste
- 1/3 cup pistachios, lightly crushed
Assemble all the citrus segments in a large bowl and mix in onions. Set aside.
In a small skillet, heat the olive oil on medium-high. Add the cumin seeds and cook until the seeds pop slightly and a lovely fragrance emits from the pan. Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus. Mix in pistachios. When plating, add mint and pistachios to the tops of each portion.
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(Leela Cyd Ross is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to: email@example.com.)
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