L'Atelier Vert - Everything French Gardening
French home and garden products Weekly musings from an American gardener in Paris Take a garden walk and meet French gardeners This week's seasonal gardening tips Old World gardening techniques In the French kitchen garden This week's French Garden recipes Discover French heirlooms and new continental introductions Studio Green Visit my Bookshelf

This week's French Garden recipe

Join Mailing List

People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.


orange salad from Syracuse


To serve 4:

6-8 big oranges, organic or Sicilian if possible

1/3 c. Extra virgin olive oil

3 fresh "bulb" onions or scallions, white parts only, sliced lengthwise into thin wisps

2-3 tsp. dried wild oregano, Sicilian if possible, crumbled

1/2 c. chopped fresh mint, the bright green, crinkled (Moroccan) variety and not spearmint

20-25 large juicy black olives, Sicilian or Greek, rinsed

20 giant capers, rinsed, with their stems

pinches of sea salt

Prepare the oranges.  Over a bowl to catch juices, use a sharp knife to peel in a spiral, cutting just below the membrane around the flesh.  Now, if you have Sicilian oranges, you can simply slice them, membranes and all, as their membranes are very tender.  All other oranges, cut down each side of the membranes around the sections, creating skin-free sections.  Squeeze all the juice from peels and membranes into the bowl.

Add all other ingredients, going easy on the salt as the olives and capers are both salty.  Toss gently and serve, making sure each person gets a nice assortment of olives and capers.

Note:  This refreshing and original salad is a classic in Syracuse, an ancient Baroque city on the coast of southern Sicily.  It is less strong-tasting than the Moroccan salad which uses sliced dry onions--much lighter and even thirst-quenching.  Time to prepare:  around 15 minutes, less if you don't section the oranges.


Try some of our past French garden recipes:

Appetizers and small dishes


Beef, pork, lamb, and veal



Fish, shellfish, and crustaceans




Preserves, pickles, and other cupboard delicacies

Quick bites



Salads and small plates




from our online store
© 2017 L'Atelier Vert - - Everything French Gardening® | Trademark statement | Terms and Conditions | Privacy Policy
This site is operated by L'E-Commerce LLC DBA L'Atelier Vert. | Website by Pallasart Austin Texas Web Design