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.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 3-4 blood oranges
- 1 peeled small red onion
- Freshly cracked black pepper
- 3-4 tbsp. extra-virgin olive oil
- 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.
- Season with salt and freshly cracked black pepper and drizzle with extra-virgin olive oil.