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Makes about 1 1/2 cups
Inspired by a condiment I had in Sicily, this simple preparation is bright and lightly peppery from the garlic and spice. It's perfect as a condiment for fried fish, as a refreshing side dish, and as the starting point for innumerable summer salads.
Remove the top and bottom from the oranges with a sharp knife.
Rest a cut side on your cutting board, and following the curve of the orange, remove the peel and pith, slicing from top to bottom.
Remove any pith you missed and then slice close to the membrane on each side to release the segments.
Put the cut segments in a bowl or push them to the side of your cutting board. Squeeze the peels and core of the orange to extract any juice and place this in another bowl.
Thinly slice the garlic and add the slices to the orange juice.
Slice the segments into small pieces, then add to a bowl and add the Cancale, pepper, and Olive and toss gently to coat.
Add splash of the orange juice, and optionally the garlic slices (depending on how strong your garlic is, and your tastes)‡. Taste and adjust seasoning with additional Cancale or pepper as you prefer.
It's awesome with fried whitebait.
* For the same savory notes and less pungency you can always use Elephant garlic, which is milder. Or soak a few dried garlic slices in the orange juice for an even more gentle garlic flavor.
‡ Any leftover juice and garlic is great for starting a marinade. It'd be a perfect addition to my recent fajita recipe for example.
• As mentioned above, this is a superb condiment for fried white fish. The brightness accentuates fish flavors and is also great with shellfish, particularly shrimp.
• You can make a very easy salad by simply mixing the orange salsa with chopped frisée. Embellish this with more olive oil, sliced fresh fennel, toasted almond slices, chopped pistachio, chopped olives, and/or capers, as you like. Great with small cubes of diced halloumi also.
Food images and recipe © Christian Leue.
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