Insalata di Arance

INSALATA DI ARANCE
Orange Salad

6 tarocchi (blood oranges)
3 tbs. extra virgin olive oil
1 onion
pepper
parsley
salt

Peel the oranges and cut the fruit into thin disks. Slice the onion very finely into rings and place over the oranges. Sprinkle with chopped parsley. Dress with olive oil, salt and pepper, then let rest for 10 mins.

This is served as a side dish for meat, especially boiled or particularly fatty ones.

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INSALATA DI ARANCE BARBABIETOLE ROSSE E PARMIGIANO-REGGIANO®
Orange, Beet and Parmigiano-Reggiano® salad

1 pound beets, cooked and sliced
3 oranges, peeled and sliced
1/3 cup walnuts
3 tablespoons orange juice
1 teaspoon lemon juice
1/4 teaspoon salt
3 tablespoons walnut oil or extra-virgin olive oil
2 ounces Parmigiano-Reggiano®
Freshly ground pepper

Pat beets dry. Arrange beets and orange slices in an attractive, overlapping pattern on a large serving platter or on individual plates.

Toast walnuts in a preheated 350 F oven until light golden brown, about 10 minutes. Chop finely and sprinkle over the beets and oranges.

Whisk orange juice, lemon juice and salt together in a small bowl. Add oil in a thin, steady stream, whisking constantly. Pour dressing over salad.

Make 1/2 cup of thin slivers of Parmigiano-Reggiano with a vegetable peeler. Scatter over the salad. Season with freshly ground pepper and serve immediately.

Serves 6