Italian Blood Orange Salad Recipe

6

Ingredients

Ice cubes
1 small to medium red onion, sliced into thin rings
3 to 4 blood oranges
2 Italian navel oranges
Salt, to taste
Freshly ground black pepper, to taste
15 Italian black olives
2 tablespoons Italian extra-virgin olive oil

Preparation

Step 1

Half fill a medium-size bowl with ice cubes. Add onion slices, cover with more ice, and fill the bowl with cold water. Refrigerate for 30 minutes or up to 2 hours.

Squeeze 1/4 cup juice from one of the oranges and set aside. Peel the remaining oranges and slice into 1/4-inch thick rounds.

Shortly before serving, arrange orange slices in a fan pattern on a large plate.

Drain the onions, pat dry and tuck here and there among the orange slices.

Lightly dust the salad with salt and pepper. Drizzle the salad with the orange juice, scatter olives over it and sprinkle with olive oil. Taste for seasoning.