Category: Salads

Blood Orange Salad

Ingredients:

This salad is more sapid than the sum of its parts.
Put two blood oranges to soak for two hours in clean cold water.
Meanwhile, peel, halve and slice very thinly a silver salad onion half the size of one of your oranges. Put the onion into a ceramic or glass bowl with half a teaspoon of sugar and a quarter teaspoon of sea salt. Separate the layers of the onion with a wooden spoon and leave for an hour to do what it has to do.
Dry, peel and strip any pith from the oranges. Separate each one into quarters and slice across the sections into thin slices with an extremely sharp knife. Add to the onions.
Add a tablespoon or so of your best olive oil. Mix gently.
Allow to stand at room temperature with an eye to serving it in an hour or two. It can be refrigerated if it must hold any longer than that.
Serve on well-chilled and crisped leaves of lettuce.

Notes:

Blood oranges are usually too tart to eat out of hand. They are something else in this simple dish. Serve with any beans or pulses, or any sandwich.

Recipe Index

More Salads:

Summer Squash Salad  |  Cantaloupe in Vinaigrette |  Young Beans |  Warm Céci Salad  | Autumn Garden Salad  | Garlic Flower and Snow Pea Salad  | Green Mango Warm Salad |