An exemplary plate of mixed greens from Sicily, this Blood Orange Salad is an invigorating, winter salad made with chilled blood orange cuts, fragments of red onion, salt, dark pepper and a little sprinkle of olive oil. Oversimplified, sound and speedy, all amount to a yes on occupied weeknights. In addition they’re just in season from December through April!
Well it doesn’t get any easier. Strip and cut the oranges. Mastermind them level or covering on a plate and sprinkle on really slight cut red onion, salt and dark pepper. A shower of olive oil and you’re prepared to serve!
I cool the blood oranges, however go ahead and have them room temperature on the off chance that you like. I simply love them cold.
You may sprinkle some balsamic vinegar over the new blood oranges, yet I like their flavor to sparkle in this serving of mixed greens.
These have a dark red tissue and a skin with a radiant red become flushed as you can see beneath. The flavor is more grounded and the fragrance is more extreme than a customary orange, like how a Meyer lemon is more grounded in both than a normal lemon. This natural product is sweet with a trace of raspberry.
- 6 blood oranges
- 1 red onion
- 1/8 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- fresh mint (optional) for garnish
- Chill the oranges for an hour. Peel and slice the oranges into 1/4 to 1/2 inch slices. I also find it easier to slice the chilled blood oranges with the peel on, then trim the peel off, being sure to get all the white pith.
- Cut and peel the red onion and trim the ends off. Cut it in half, slice one half thinly, using about a quarter of the entire onion. Save remaining onion for other use.
- Divide and arrange oranges slices on each plate, divide and sprinkle onion over the oranges and season with salt, pepper and drizzle olive oil over top. You can also drizzle some balsamic syrup on top as well to punch up the flavor (optional).
- I often times will also sprinkle on ground sumac, which is a Middle Eastern spice with a lemony taste.
Vitamin A: 45IU
Vitamin C: 12.4mg