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Peachy the Magazine

Blood Orange Salad

This recipe is featured in our March 2020 Food + Entertaining article, Vibrant Citrus.

Blood Orange Salad
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Blood Orange Salad

Course: Salads
Servings

4

servings

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.

Ingredients

  • 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

Directions

  • 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.

Notes