Tuscan soprassata and orange salad
A fresh, citrusy salad with diced Tuscan soprassata, oranges and Taggiasca olives. Simple and quick to make, ideal as an appetizer or a bold side dish. The secret is using a high-quality soprassata.
Ingredients
- Tuscan soprassata
200200 - Blood orange (peeled and cut into pieces)
11 - Tarocco orange (peeled and cut into pieces)
11 - Taggiasca olives
5050 - Onion (thinly sliced)
11 - Saltq.b.
- Extra virgin olive oilq.b.
Preparation
- STEP 1 OF 6
Cut the Tuscan soprassata into very small cubes.
- STEP 2 OF 6
Thinly slice the onion and add it to the soprassata.
- STEP 3 OF 6
Peel the oranges and cut them into small pieces.
- STEP 4 OF 6
Place the soprassata, onion and oranges on a plate.
- STEP 5 OF 6
Add the Taggiasca olives, season with salt and dress with extra virgin olive oil.
- STEP 6 OF 6
Mix gently and serve.
Suggestions
Knife
Cutting board
Serving bowl or plate
General information
More information
The secret of the dish is the quality of the Tuscan soprassata: using an authentic, well-balanced product greatly improves the result.
Origin
Italia, Toscana
Analysis
Warning
Macronutrients (100 gr)
| Energy (kcal) | 163.67 |
| Carbohydrates (g) | 4.89 |
| of which sugars (g) | 4.64 |
| Fat (g) | 13.74 |
| of which saturates (g) | 4.34 |
| Protein (g) | 5.15 |
| Fibre (g) | 1.15 |
| Salt (g) | 0.34 |
- Protein5.15g · 13%
- Carbohydrates4.89g · 12%
- Fat13.74g · 75%
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