Sicilian Orange Salad with Rucola and Walnuts
This is the more grown-up version of the classic Sicilian orange salad — and the additions make all the difference. Peppery rucola pushes back against the sweetness of the orange, and toasted walnuts bring a warm, earthy crunch that makes the whole thing feel truly satisfying.
The olive oil ties everything together. As you dress the salad, it mixes with the juice released by the oranges to create a loose, natural dressing that coats every leaf without being heavy.
It works beautifully alongside grilled fish or chicken, or as a starter before a richer main. The key is to let it rest for a couple of minutes after dressing — the flavours settle and come together as the orange juice and oil mingle.
Ingredients
- 2 large oranges
- 40g rucola
- 30g walnuts, lightly crushed
- 30g pitted black olives
- 3 tbsp extra virgin olive oil
- A pinch of sea salt
- Freshly cracked black pepper
- A few sprigs of fresh mint
Method
- Prepare the oranges by cutting off the top and bottom, then use a sharp knife to remove the peel and all white pith. Slice the fruit into 5mm thick rounds.
- In a small dry pan over medium heat, lightly toast the walnuts for 2–3 minutes until they become fragrant and their natural oils are released. Set aside to cool.
- Arrange a bed of rucola on a wide plate. Lay the orange slices over the greens and scatter the black olives and toasted walnuts on top.
- Season lightly with sea salt and a generous amount of cracked black pepper.
- Drizzle the extra virgin olive oil evenly over the plate. Garnish with torn mint leaves and allow the salad to sit for two to three minutes before serving.
Nutritional Analysis
Assuming 2 servings.
Total Recipe: Calories: 692.0 kcal | Protein: 8.4 g | Fat: 58.6 g | Fiber: 10.2 g
Per Serving: Calories: 346.0 kcal | Protein: 4.2 g | Fat: 29.3 g | Fiber: 5.1 g