Winter time in Sicily means orange time. The best oranges are usually ripe around February-March, specially the famous bloody oranges: dark red oranges with a very special sweet taste, originary from Sicily. One of the very typical Sicilian way of making use of oranges is to make a salad with them. Usually the strong sour taste of the oranges is contrasted by the salty taste of anchovies. There are no specific restrictions on the ingredients to put in the salad, as long as this balance sour-salty is respected.
This is our version:To make salad for about 2-3 people you will need:
- 2 oranges
- 25gr of Anchovies (around 6 filets, if you prefer stronger flavour, feel free to add 1-2 filets more)
- 100gr of Tuna (canned)
- 2 Fennels
- 2 Red onions
- 16 Black olives
- Salt, Pepper and abundant Olive Oil
Wash the fennels, cut out the green part, the bottom and the hard central part and cut them into slices.
Do the same with the red onions. Suggest to slice it into circle shape for better final presentation.
Peal the oranges and cut the in cubes or slices, according to your taste and the aesthetic you want to give to the dish.
Cut the olives in half and make small pieces of both the tuna and the anchovies.
In a large bowl add fennel, onions, oranges, anchovies, olives, tuna, salt, pepper and abundant olive oil.
Mix them all together until all the ingredients are well distributed and….