• 4 large naval oranges
• 1 large fresh anise bulb (the crisper the better)
• 1 small lemon
• 1/4 cup shelled almonds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white sugar
• 1 tablespoon sweet Marsala wine
• 1 head of lettuce
• dried coconut shavings
• a branch of fresh peppermint leaves
This typically Sicilian salad is excellent as a side dish, or a separate course leading into dessert. Serves 6.
1• Separate mint leaves from stalk.
2• Clean the anise well.
3• Peel the oranges and lemon
4• remove the tough heart of the anise as well as the stalk and leaves
5• Cut the anise, oranges and lemon crosswise into thin slices.
6• Toss together with almonds and mint leaves in a large bowl.
7• Sprinkle with sugar, olive oil and Marsala wine, and toss again.
8• Chill for a few hours.
9• Toss again before serving.
10• Serve on a bed of lettuce leaves and sprinkle dried coconut shavings over the top.