Peel the oranges, making sure all the pith is removed. Segment them and divide between 6 small plates. Slice the red onions very thinly and scatter on top. Season with salt, freshly ground black pepper and chilli flakes.
This salad is good served with plain roast meats, chicken, rabbit, etc., or even better served with chicken or turkey breasts marsala.
© 1993 Ann and Franco Taruschio. All rights reserved.