Blood Orange Salad
Blood orange salad is a bright and cheery winter salad bursting with fresh herbs, juicy fruit and vegetables, and a hint of pepper.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 blood oranges (chilled and peeled)
- 1/2 medium red onion
- 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp EV olive oil
- fresh mint (optional for garnish)
Instructions
- 1
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.
- 2
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.
- 3
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. Garnish with fresh chopped mint leaves (optional).