This time of year salads are really not at the forefront of my mind.
You’ll usually find me huddled around a bowl of soup or latched onto a dish of lasagna. Yes, latched.
Our awesome landlords brought us a bag overflowing with oranges, lemons, tangerines and pomegranates. I love these people!
I could have simply juiced the oranges, but where’s the adventure in that?
Instead, I searched online for “winter salads” and found this interesting recipe I adapted slightly from BrooklynSupper to share with you. Oranges and parsley — a delicious and delightful combination!
Speaking of parsley…. when we lived in Sardinia from 1999 to 2004, the front of our house overlooked the beautiful garden of a produce distributor who worked next door to us.
Salvatore Mariano was his name.
I remember sitting out on the terrace one morning as Salvatore was working in his garden.
He greeted me, as he always did. Then he picked a handful of parsley, took in a big sniff of its fragrance and then raised the bunch up towards the heavens as if to thank God for the “parsley miracle.”
To this day every time I smell fresh parsley I think of Salvatore.
Orange and Parsley Salad
|Prep time||10 minutes|
|Cook time||1 hour|
|Total time||1 hours, 10 minutes|
|Meal type||Appetizer, Salad|
|Misc||Pre-preparable, Serve Cold|
|Slightly adapted from recipe on||Brooklynsupper.net|
- 1 Bunch Flat leaf parsley (minced)
- 6 Oranges (peeled, and cut into sections)
- 1-2 Tablespoons Red onion (minced)
- 2 Tablespoons Olive oil
- 1-2 Tablespoon Honey
- Kosher salt and pepper (to taste)
You will want to remove all membrane from the orange sections. The easiest way to do this is to "supreme" the oranges. To do this, you start by grabbing an orange and slicing off the very bottom and very top. Next, you use a knife to slice off the peel from top to bottom, following the fruit's curve. Finally, you cut out the fruit by positioning the knife between the flesh and the membrane.
|Toss orange slices, parsley, red onion together. Drizzle olive oil and honey. Add salt and pepper to taste. Set aside for about an hour to allow the flavors to marry. Toss once more, taste again and adjust seasonings.|
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