Blood Orange and Onion salad
Blood Orange and Onion salad. Farideh Sadeghin
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Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Blood Orange and Red Onion Salad 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.
Yield: serves 4

Ingredients

  • 3-4 blood oranges
  • 1 peeled small red onion
  • Salt
  • Freshly cracked black pepper
  • 3-4 tbsp. extra-virgin olive oil

Instructions

  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.

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