It is the end of the orange growing season in Israel. The blood oranges are the last to ripen. Their deep vermillion hues are like the final brushstrokes of the setting winter sun. One of the best ways to feature this tangy citrus fruit is in a Sicilian salad, which marries the flavors of winter oranges with new spring herbs.
Blood Orange Salad Sicilian-Style
Adapted from Tasting Sicily
- 4 blood oranges
- Green onion
- Anchovy filet
- Extra virgin olive oil
- Black pepper
- Peel and cut up the blood oranges.
- Chop up the green onion and parsley.
- Mash the anchovy filet.
- Mix everything together in a large bowl.
- Season to taste with salt, black pepper, and olive oil.