Blood Orange & Stracciatella Salad

This recipe is inspired by my travels through Sicily, the true home of the blood orange. In the sun-soaked provinces of Catania, Enna, Ragusa, and Siracusa, these jewel-toned fruits thrive in the volcanic soil around Mount Etna. You’ll see them piled high at local markets, their ruby flesh a sharp contrast to the citrusy perfumes that fill the air, and woven into simple yet unforgettable dishes at trattorias across the island. Sweet, tangy, and unmistakably Sicilian, the blood orange is the star of this salad, a taste of the island brought to your table.

Ingredients (serves 2):

• 1 Golden shallot, finely sliced.

• 4 blood oranges peeled & finely sliced

• Small handful of fresh mint leaves

• 25 g Shelled Pistachios, roughly chopped

• 80 g Stracciatella

• Flaky salt & freshly ground black pepper
  
  For the Dressing:

• 5 tbsp extra virgin olive oil

• 2 tbsp white wine vinegar

• 1 tsp Dijon mustard

Method:

• Start with the dressing: whisk together the olive oil, white wine vinegar, mustard, and a pinch of salt and pepper in a small bowl. Taste and adjust the balance if needed. Stir in the sliced shallot and let it sit for 15 minutes to soften and infuse.

• On a serving plate, layer the blood orange slices. Spoon over some of the shallots and their dressing, then scatter with fresh mint leaves, roasted pistachios, and dollops of stracciatella. Finish with a twist of black pepper and a sprinkle of flaky salt.