Spanish Sunshine

The sun came out in Spain this week. And with it, market shelves bloom with oranges--actually, the oranges were there through the gloom and rain of the dreary days but I took them for granted; they were ubiquitous. Now, as the sweet-smell of orange blossoms fill the air on my walk to the market, I am much more aware of the piles of sunshine on the counters in front of me.

Each morning, I fill my cloth bags with tiny madarins and larger, perfectly round Valencia oranges from the Iberian peninsula just south of here. I'm barely out of the market doors before peeling the thin skin from a mandarin and popping a segment in my mouth. Citrus explodes. Juice flows down my throat. The flavor is rounder and softer than its acidic cousin. I can't help but smile and say "Buenos dias," to the people on the street. Happiness courses through my veins. I polish off a second one by the time I walk the short distance back to the boat.

I squeeze the larger oranges for juice, saving a few for a salad. I dance around the galley. I run the pebbled skin over a razor-sharp grater to extract the zest for an almond cake.

"Here comes the sun, du-dn-du-du," I sing out loud. Another two mandarins are devoured while I prepare lunch.

My day floods with the vivid light from the sun and the intense brightness of Spain's oranges. Spring is here!




Spanish Orange, Escarole, and Piquillos Salad

1 head escarole (or other bitter green such as curly endive or frisee)
2 Valencia oranges, segmented
5 piquillos, sliced in thin strips
20 black olives
1/4 cup parsley, chopped
2 tablespoons sherry vinegar
1/4 cup Spanish extra-virgin olive oil
1/4 teaspoon sea salt
6-8 grinds of a pepper mill

     Wash and tear the escarole into bite-sized pieces. Add orange segments, piquillos, black olives, and parsley to the salad.
     In a small bowl whisk together sherry vinegar, olive oil, salt, and pepper.
     Toss all together gently to coat leaves with dressing.

Serve with crusty bread and a bottle of Rioja.

Serves 6

victoria allman>