Blood Orange and Red Onion Salad
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
3-4 blood oranges
1 peeled small red onion
Freshly cracked black pepper
3-4 tbsp. extra-virgin olive oil
1. Peel blood oranges, removing pith with a paring knife. Cut oranges into 1/4''-thick slices and arrange on a serving platter. Thinly slice small red onion, then scatter over orange slices.
2. Season with salt and freshly cracked black pepper and drizzle with extra-virgin olive oil.