Pair with grain dishes, grills, or other salads. Icing the onions takes away their sting and makes them a crisp contrast to the oranges.
A North African Variation: This seemingly exotic blending of savory and sweet flavors is evidence of the lasting Arab influence on Sicily's cuisine, dating back to their invasion of the island in the 9th century.
Across the Mediterranean in North Africa, the salad is seasoned as above, along with a little orange flower water, sugar, cinnamon, and hot paprika. Add these to taste, starting with very small quantities of about 1/4 teaspoon each and working up from there.
2. Shortly before serving, fan the different colored oranges on a large plate. Drain the onions, pat dry, and tuck the onion rings here and there among the orange slices. Lightly dust the salad with salt and pepper.
3. Drizzle the salad with the orange juice, scatter the olives over it, and sprinkle with about 2 tablespoons olive oil. Taste for seasoning.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.