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Orange salad: a citrus delight. Video
Recipes for oranges came to us from distant sunny Sicily, where there are a lot of oranges, and orange salads with onions are even served for dinner instead of traditional vegetable snacks.
Orange has always been famous for its sweet and bright taste, and the combination of this citrus fruit with other products will make the salad even more interesting and original. You can add dairy products, vegetables, nuts, meat and even fish to the dish.
Sicilian orange salad: ingredients
It will take you 20 minutes to prepare the Sicilian Orange salad, plus: – 4 oranges, – 1 red sweet onion, – 200 grams of smoked salmon, – a handful of almonds, – a handful of green olives, – 4 tablespoons of olive oil, – 2 teaspoons honey, chili and salt to taste.
Cooking Sicilian Orange Salad
Peel the orange first with a sharp knife. Separate the slices from the films, and drain the selected juice into a bowl. Chop the onion thinly and marinate it in drained orange juice for ten to fifteen minutes. Rinse the brine off the olives, chop the almonds into large pieces and cut the salmon into thin strips. Put the peeled orange slices on four bowls, top with chopped onions and salmon strips on top of the onions.
Before placing the chopped onion on a layer of orange, carefully squeeze it out of the secreted juice so that the fruit does not make the salad taste bitter.
Add honey, pepper, oil and salt to the remaining orange juice. Beat everything with a fork until smooth and pour over the salad with this sauce. Garnish the finished dish with olives and chopped almonds, after which you can serve it to the table.
Salad with oranges and mushrooms
The orange and mushroom salad recipe is quite popular with vegetarians. It can be served as an appetizer or main course for both breakfast and dinner. Take: – 4 oranges, – 500 grams of fresh mushrooms, – 3 large bell peppers, – mustard, – mayonnaise, – a pinch of fried sesame seeds, – vegetable oil, – salt.
To make your salad look bright, picturesque and appetizing, you can use bell peppers of different colors in its preparation. These vegetables can be bought almost at any time of the year, and the summer mood is indispensable in winter.
Cut the mushrooms into small slices, fry them in vegetable oil until golden brown, salt and set to cool. Then wash the bell peppers, remove the seeds and cut them into small cubes.
Rinse the oranges and cut them in half. Gently remove the pulp – the crusts will serve as plates for the future salad. Cut the pulp into slices and add to the mushrooms and peppers, after draining the juice. Stir all the ingredients and season with mustard and mayonnaise. Put the salad in orange plates, sprinkle with fried sesame seeds and you can serve the dish to the table.
If you cannot determine the tanginess of the sauce you want, mix some mustard and mayonnaise in a separate bowl and adjust the tanginess you want. This way you will avoid spoilage of the prepared dish.
Salad with oranges and cheese
Recipes with oranges are great for a festive table due to their beautiful appearance and exquisite taste. And orange salad with cheese will be a decoration of a festive feast. For four servings of salad you will need: – 150 grams of salmon or salted trout, – 3-4 eggs, – 1 orange, – a few tablespoons of olives, – 50 grams of any hard cheese, – salt, – mayonnaise, – ground pepper to taste.
To decorate the salad, prepare: – 2 tablespoons of red caviar, – olives, – 1 quail egg, – fresh herbs.
Wash the eggs and boil them for ten minutes in salted water. When done, put the eggs in a bowl, cover with cold water, refrigerate and peel. Separate the whites from the yolks: chop the yolks with a sharp knife, and grate the whites on a medium grater.
Cut salmon or trout into small cubes. Wash the orange, remove the peel, fibers and transparencies. Cut the orange pulp into cubes and grate the hard cheese on a medium grater. Cut the olives into thin strips or small cubes.
Lay out the salad in layers
Salad with oranges and cheese is a flaky dish, so lay out its mixed layers in the following sequence: the first is mayonnaise, half of the proteins, salt and pepper to taste, the second is mayonnaise, yolks, a little pepper and salt, the third is half of the chopped fish, the fourth is chopped olives. The fifth layer is the remaining fish, the sixth is cheese mixed with a little mayonnaise, the seventh is orange pulp, and the eighth is the leftover protein with mayonnaise, pepper and salt.
Carefully pack the finished salad in plastic wrap and refrigerate for several hours so that the dish is completely soaked and not chapped. But in the event that the salad needs to be served sooner, wait 20-30 minutes
Before serving, beautifully garnish the orange-cheese salad with red caviar, finely chopped olives and a boiled quail egg, cut into wedges.