Description
This is a very simple, useful and beautiful salad that's perfect for meat or fish. Usually served as an addition to the side dish on the holiday table.
Ingredients
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Orange
600 g
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Green onions
100 g
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Raisins
100 g
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Olive oil
Cooking
With oranges cut the top and bottom, carefully peel them.
Careful not to squeeze the juice, cut the oranges into slices and remove the white film. Alternatively, you can cut the slices in cubes.
Finely chop the green onions. Note: salad is best suited bottom part of the white onions, i.e. the white part of the stem.
Gently spread the oranges on a plate, sprinkle the top with onions.
Slightly pour olive oil extra virgin (extra vergine).
Sprinkle with raisins. Add a little salt and pepper (to taste). You can decorate the dish with grated pistachios or almonds. Important note: a salad you need to cook for an hour before serving.
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