Orange salad

Orange salad as a starter or side dish (here with blood orange fillets, fennel cubes, watercress and lemon dressing)

Sicilian orange salad (here variant with orange slices, fennel strips, black olives, olive oil and black pepper)

As orange salad is commonly referred to salads based on the edible segments of oranges . Orange salad is popular in numerous variations as a starter , side dish and dessert .

preparation

In preparation, remove the outer peel and the white inner layers of skin from the oranges. Then you either cut the pulp into thin slices or separate the fillets. Depending on the recipe, the pulp is also cut into cubes, segments of a circle or strips. Depending on which course the salad is served with, additional ingredients such as vegetables, fruit or other fruits are added. A vinaigrette is usually used as a sauce and marinade , in which the vinegar is exchanged for orange or lemon juice if necessary. Typical condiments are table salt and pepper, fresh herbs and honey. The salad can be supplemented with cream and sour cream . If the oranges are macerated with spirits such as kirsch or curacao, all you have to do is add sugar and eat the salad as a dessert.

variants

The Sicilian orange salad is the combination with finely chopped fennel , onions and black olives . In Sicilian cuisine , the salad is known as Insalata di arance or Insalata di arancia . The dish is also common in Spanish cuisine in its various variants.
Depending on the ratio of the main ingredients oranges and fennel, the dish is also known as fennel salad .

literature

Richard Hering ; F. Jürgen Herrmann (Editing / Ed.): Herings Lexicon of the Kitchen . 23rd, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 , pp. 580, 596.

Individual evidence

↑ Reinhardt Hess, Sabine Sälzer, Franco Benussi: The real Italian cuisine. Typical recipes and culinary impressions from all regions. 1st edition. Gräfe and Unzer, Munich 2007, ISBN 978-3-8338-0705-3 , p. 282 ( excerpt in the Google book search).
↑ Isabel Martins (Red.): Italian cuisine (= kitchen classics ). Compact Via, Munich 2010, ISBN 978-3-8174-8281-8 , p. 34 ( excerpt in the Google book search).
↑ Manuel Gasser : Walk through Italy's kitchens . 3rd edition 1988. it 391. p. 106. ISBN 3-458-32091-1
^ Edward Behr, James MacGuire: The Art of Eating Cookbook. Essential recipes from the first 25 years. University of California Press, Berkeley / California 2011, ISBN 978-0-520-27029-9 , p. 102 (English; excerpt from Google book search).

[1] Reinhardt Hess, Sabine Sälzer, Franco Benussi: The real Italian cuisine. Typical recipes and culinary impressions from all regions. 1st edition. Gräfe and Unzer, Munich 2007, ISBN 978-3-8338-0705-3 , p. 282 ( excerpt in the Google book search).

[2] Isabel Martins (Red.): Italian cuisine (= kitchen classics ). Compact Via, Munich 2010, ISBN 978-3-8174-8281-8 , p. 34 ( excerpt in the Google book search).

[3] Manuel Gasser : Walk through Italy's kitchens . 3rd edition 1988. it 391. p. 106. ISBN 3-458-32091-1

[4] Edward Behr, James MacGuire: The Art of Eating Cookbook. Essential recipes from the first 25 years. University of California Press, Berkeley / California 2011, ISBN 978-0-520-27029-9 , p. 102 (English; excerpt from Google book search).