Blood Orange and Red Onion Salad

Mike Price drizzles blood orange pieces with a Greek olive oil called Iliada, which he costs Market Table. Pushed from kalamata olives, the oil’s gentle fruitiness and lack of bitter finish make it perfect for salads. If blood oranges aren’t available, navel oranges or tangerines are excellent substitutes.

Blood Orange and Red Onion Salad
1/4 small red onion (really thinly sliced).

1/4 cup rice wine vinegar.

Maldon salt and freshly ground white pepper.

4 blood oranges.

2 tablespoons extra-virgin olive oil.

2 tablespoons torn basil leaves.
In a bowl, toss the red onion with the vinegar and season with Maldon salt and white pepper. Let stand at space temperature level until softened, 15 minutes. Drain pipes.

On the other hand, using a sharp knife, peel the oranges, eliminating all of the bitter white pith. Very finely slice the oranges crosswise, removing any pits. Set up the oranges on a platter and scatter the red onion on top. Drizzle with the olive oil and season with Maldon salt and white pepper. Garnish with the basil and serve.

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