Blood Orange and 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
Blood Orange and Red Onion Salad
Ingredients
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
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3-4 blood oranges
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1 peeled small red onion
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Salt
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Freshly cracked black pepper
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3-4 tbsp. extra-virgin olive oil
Instructions
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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.
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Season with salt and freshly cracked black pepper and drizzle with 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.
