Slata bel Clementinas, Algerian Orange and Onion Salad, Salade d'Oranges aux Oignons

Another version of orange salad. Orange salads are clean tasting and help refresh and cleanse the palate especially during multi-course meals.

I prefer to slice my onions much more thinly than shown in the photo. I did not slice these onions.

This salad is only as good as the oranges and the sweetness of the onions used. If the onions you have aren't not so sweet soak them in cold water for about thirty minutes. A little sugar in the water helps too. Marinading the onions in 1 part vinegar and 3-4 parts olive oil help take the bite out of lesser quality onions.

Orange salad variations include: thinly sliced fresh fennel (I prefer young, tender fennel for this), grated fennel (I use this method for older fennel), blood oranges, wild greens and herbs, almonds, walnuts, pine nuts, orange flower water (be careful, if you are not used to this it can smell almost cosmetic), rosewater (good quality ones actually have a refreshing aroma) olives, dates, radishes, grated carrots, shallots, sugar, honey and cinnamon.

 

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chef zadiFarid Zadi

Comments

[Farid Zadi]

Hi Obachan. Yes it takes some practice. Use a very sharp knife. It's also easier if you slice the onion in half first.

[obachan]

This salad looks so lovely. I knew about soaking sliced onions in water but never thought about adding sugar to it. Your recipes really give me new ideas and inspirations. Thanks for sharing.

[Paz]

I like the way the orange slices look. Thinly sliced onions are always hard for me to slice. I guess it takes practice?

Paz