About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts | Main | Pinzimonio-Olive Oil, Salt, and Black Pepper Dip for Raw Vegetables »

Orange and Cucumber Salad

orange%20and%20cucumber%20salad%20-%20small.jpg
. . . and here we are in the salad section.

My first recipe to make is this Orange and Cucumber salad which I am told is a classic Sicilian preparation - Sicily being the source of some of Italy's best citrus fruit. When I first looked at the recipe I wasn't too sure about the combination of oranges, cucumbers, radishes, and mint. However, Marcella has rarely led us astray so off I went to the store to purchase my ingredients.

I decided to buy blood oranges for this salad - a) I like the colour, b) love the flavour, and c) they were form Italy (so much for reducing the environmental footprint of the food that appears on the dinner table - sigh).

This salad is quick to pull together. The various ingredients are cleaned, peeled, sliced, and layered on a platter (we made individual salads) just prior to serving. A simple dressing is all that is left - salt, olive oil, freshly squeezed lemon juice. The recipe calls for tossing the salad with the dressing but I decided to layer it for a more attractive presentation.

This was an amazing salad - the flavours really worked together and the taste was refreshing.

We first served this with a meal of slow roasted lamb shanks in a heavy red wine sauce - the salad being the perfect complement for such a heavy meal. I've made it a number of times since and we are never disappointed at the refreshing burst of flavour it brings to the table.

Comments (3)

Marta:

This sounds marvelous! And serving it with the lamb shanks was a perfect choice.
I'm so glad to see pics of these salads and the commentary. Even though I've had "Essentials" for years, it's easy to overlook some of these gems.
I'm anxious to try this salad. Imagining all these flavors going off at once is making me salivate big time.

This looks gorgeous Jerry. My only concern is that you did not toss it with the dressing, but layered it for the presentation value. I only bring this up because I have had the privilege of observing Victor thoroughly tossing his salads. So much tossing in fact, that the first time I witnessed it, I thought he forgot he was doing it! The end result of this thorough tossing was a revelation to me. So now I toss thoroughly and remember that it takes "four persons (more PC than men, ha!) to make a salad".

Marcella Hazan:

Victor thanks you for making the point, Susie, and for remembering.Tossing doesn't fit in with the decorative aims of food presentation, but it is critical to flavor. And as much with pasta as it is with salads.

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This page contains a single entry from the blog posted on March 19, 2011 6:50 AM.

The previous post in this blog was Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts.

The next post in this blog is Pinzimonio-Olive Oil, Salt, and Black Pepper Dip for Raw Vegetables.

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