We have prepared this spiced blood orange salad with rosemary and Extra Virgin Olive Oil, perfect both as a side dish and even as breakfast, by using a variety of sicilian blood orange called ‘Tarocco‘ which have these peculiarities:
- are typically Sicilian
- have a red pulp for the high presence of anthocyanins – powerful antioxidants that bring numerous benefits to the body
- have a higher vitamin C intake.
In Italy when you say Orange you mean Sicily as it is its fruit par excellence, good, full of sun and lots of vitamin C that is good for the whole body. Sicily, and more precisely the territory of Etna Volcano, has the most optimal climate and soil for the correct ripening of these citrus fruits.
Serves 2, Preparation time 10 mins
- Blood Orange, 2
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- Rosemary, fresh: a sprig
- Salt and Black Pepper, to taste
Chop rosemary and put oil, salt and chopped rosemary in a bowl.
Peel the oranges and remove the lower and upper caps, cutting them horizontally. Squeeze the juice from these parts and pour it into the bowl with the oil and stir.
Keep cutting the oranges horizontally by getting slices half a centimeter high.
Lay the orange slices in a plate, pour onto them the seasoning and let them absorb it for at least 5 minutes.
A sprinkling with black pepper and serve.
We have another recipe for Sicilian salad with fennel, here it is: fennel-and-orange-salad-sicily-style/