Blood Orange & Red Onion Salad

Name: Blood Orange & Red Onion Salad
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tbsp. extra-virgin olive oil; 3–4 blood oranges; 1 small red onion, thinly sliced; Kosher salt and freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Blood oranges, which are available from December through April, form the basis of this refreshing citrus salad. Serve it tossed or as a composed salad, which allows diners to appreciate the beauty of the crimson orange slices.

Ingredients

3–4 blood oranges
1 small red onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste

Europe
Italy
Mediterranean
Vegan
Gluten-free
April
December

Method

Peel oranges, removing pith with a paring knife. Cut oranges into ¼″-thick slices and arrange on a serving platter. Spread onion over oranges. Season with salt and pepper and drizzle with oil.