Sicilian Salt Cod And Orange Salad Food

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

SICILIAN ORANGE SALAD

Steps:

• On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

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.

SICILIAN ORANGE SALAD

Steps:

• In a bowl, combine oranges, olive oil, and salt and pepper to taste.
• Marinate at room temperature for about 30 minutes.
• Place a lettuce leaf in the center of each serving plate, fill with salad mixture and garnish with parsley.

SICILIAN-INSPIRED BLOOD ORANGE SALAD FOR 2

Steps:

• Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
• In a small skillet, heat the olive oil on medium.
• Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
• Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
• When plating, add mint and pistachios to the tops of each portion.

AJOARRIERO - SPANISH SALT COD AND RED PEPPER SALAD

Steps:

• Prepare the salt cod.
• Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day.
• When the cod has softened, remove any skin and bones.
• Shred the fish, tearing it into thin strips with your hands.
• Prepare the peppers.
• Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning).
• Using tongs, turn the peppers frequently until the skin is blackened and blistered.
• Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes.
• Using a paring knife, carefully scrape the blackened skin away.
• Cut the peppers open, remove and discard the seeds and white membrane.
• Slice the peppers into strips or chunks.
• Prepare the potatoes.
• Peel the potatoes and cut them into chunks.
• Add them to a pan of rapidly boiling salted water.
• Cook, covered, for 10 to 12 minutes until the potatoes are tender.
• Drain.
• As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl.
• While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste.
• Prepare the salad.
• Add the shredded cod fish and the sliced pepper to the potatoes and toss gently.
• Cover bowl with plastic wrap and set aside at room temperature for about an hour.
• When you are ready to serve, arrange the salad on a serving platter.
• Heat the remaining olive oil in a saute pan over medium heat.
• Add and brown the garlic slices.
• Pour this hot garlic and oil over the salad and serve.