Sicilian Orange Salad

This recipe for Sicilian orange salad was another winery even recipe. One of my best friends from home has a brother that’s a local winemaker here on the Central Coast. If you’re ever looking for delicious Italian varietals look no further than Clesi winery in Templeton. If you go tasting, tell them Heather Pesco sent you. You could try giving them my married name, but the family has been calling me Heather Pesco for over 40 years now and struggle to remember me as a married adult instead of a little 5 year old running around with their son.

This is good for family dinners, or even as a Thanksgiving side. You can pair this with poultry or with pork. Normally when we’d serve this we’d serve it with slow cooked whole pork and a chimichurri sauce on the side. I’m very hungry now. Maybe I should go make something to eat.

 Sicilian Orange Salad from sloCooking.net

 

SICILIAN ORANGE SALAD

4 fresh oranges
1 clove garlic
2 tbsp olive oil
3-4 tbsp dry red wine
2 tbsp shelled pumpkin seeds, toasted
½ tsp red wine vinegar
1 tsp fresh oregano
crushed dried pepper flakes to taste
Salt & pepper to taste
Mixed baby greens

Toast pumpkin seeds in oven at 400’ for 5 minutes or until lightly brown
Set aside to cool
Peel & skin oranges, work over a bowl to catch juices, separate all segments
Cut garlic in half, rub one half inside a glass or ceramic bowl
Place orange pieces & juice in bowl with olive oil, red wine, red wine vinegar, oregano, crushed red pepper, salt & pepper
Add extra olive oil, wine, red wine vinegar to taste
Let mixture marinate 10 minutes
Plate up baby mixed greens
Place orange segments on each plate
Sprinkle each plate with toasted pumpkin seeds
Drizzle with liquid mixture in orange bowl

Sicilian Orange Salad
 
Author:
Ingredients
  • 4 fresh oranges
  • 1 clove garlic
  • 2 tbsp olive oil
  • 3-4 tbsp dry red wine
  • 2 tbsp shelled pumpkin seeds, toasted
  • ½ tsp red wine vinegar
  • 1 tsp fresh oregano
  • crushed dried pepper flakes to taste
  • Salt & pepper to taste
  • Mixed baby greens
Instructions
  1. Toast pumpkin seeds in oven at 400’ for 5 minutes or until lightly brown
  2. Set aside to cool
  3. Peel & skin oranges, work over a bowl to catch juices, separate all segments
  4. Cut garlic in half, rub one half inside a glass or ceramic bowl
  5. Place orange pieces & juice in bowl with olive oil, red wine, red wine vinegar, oregano, crushed red pepper, salt & pepper
  6. Add extra olive oil, wine, red wine vinegar to taste
  7. Let mixture marinate 10 minutes
  8. Plate up baby mixed greens
  9. Place orange segments on each plate
  10. Sprinkle each plate with toasted pumpkin seeds
  11. Drizzle with liquid mixture in orange bowl

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