Oranges and Lemons...

Sweet Sicilian Tarocco Blood Oranges are in season now. Their distinctive colour is the result of the pigment, anthocyanin, reacting to the fluctuation between chilly nights and warm days that is the delicious climate in Sicily now. Makes me shiver with delight!

ORANGE AND LEMON SALAD

Ingredients:
Half a red onion
4 Sicilian Toroccan blood oranges
1 unwaxed Amalfi lemon
1 head radicchio
1 head chicory
1 bulb fennel
1 tablespoon oiled black olives, Taggiasche or Kalamata, stoned
1 small bunch flat leaf parsley and fresh mint, finely chopped
Extra virgin Olive Oil
Sea salt

Method:
Peel and thinly slice the onion and cover in cold water while you prepare the salad. This sweetens the flavour.
Peel the oranges and remove all the pith. Separate the segments retaining any juices that are released.
Wash and zest the lemon, cutting the flesh from inside to mix with the orange segments. Retain the juices.
Prepare the radicchio and chicory leaves, discarding any damaged or wilted outer leaves and the thick core at the base. Separate the leaves and slice the lengthwise.
Prepare the fennel bulb the same way, slicing the bulb very finely, lengthwise as well.
Lay all the ingredients in a shallow bowl and toss everything together.
Drain the onion rings and add them.
Add the olives and the fresh herbs, the juices and the zest.
Season with sea salt and add a generous drizzle of olive extra virgin oil.

Buon appetito!

Photo: Gordon Terris