Wednesday, March 2, 2016

Sicilian (Blood) Oranges Salad with Anchovies

Serves four

4 blood oranges (or small Navel oranges if unavailable)
3 ounces of green olives
1-1/2 ounces unsalted capers
Fresh or dried dill (to taste)
Organic extra virgin olive oil (to taste)
Pine nuts
Hot chili pepper (to taste)
  • Drain and reserve the oil from the anchovies.
  • Cut the anchovies into small pieces.
  • Peel and slice the oranges; arrange on a dish and sprinkle with anchovies and olives.
  • In a separate bowl, mix the reserved olive oil (and extra olive oil as needed), pine nuts, capers, hot pepper and dill gently with a fork.
  • As soon as the sauce is ready, pour over salad and let it sit for 5-10 minutes before serving.