This recipe is featured in our March 2020 Food + Entertaining article, Vibrant Citrus.
Blood Orange SaladCourse: Salads
This is a delicious and bright salad that you can assemble and dress on a plate. The chili pepper gives it a little kick. Serve as the first course for a dinner party.
¼ small red onion, very thinly sliced
2 blood oranges
2 navel oranges, clementines or mandarins
4 teaspoons red wine vinegar
2 tablespoons best quality olive oil
8 to 10 green or black olives, pitted and torn into quarters
Ground chili pepper, to taste
Flaky sea salt, like Maldon, to taste
- Cut the peel and pith from the oranges. Make sure to remove all of the outer membrane without losing too much flesh. Cut the oranges into ⅛-inch slices. Slice the red onion thinly enough so that you can see through the slices.
- On four salad plates, arrange the citrus in overlapping slices. Place the sliced onion on top. Sprinkle the plates with 1 teaspoon vinegar and a ½ tablespoon of olive oil. Sprinkle each salad with ground chili pepper and a little bit of salt.