Citrus Salad

Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.

Yield:
4 servings
Category:
Salads and Dressings
Cuisine:
Italian
Prep Time:
15 min
Cooking Time:
Total Time:
15 min

INGREDIENTS:

  • 3 to 4 blood, cara cara or navel oranges and 1 pink grapefruit
  • 1 small red onion, very thinly sliced or 1/4 cup green onions, thinly sliced
  • sea salt
  • Freshly cracked black pepper
  • 1/4 cup white wine vinegar
  • 3-4 tbsp. extra-virgin olive oil
  • 1/2 teaspoon liquid honey
  • 2 tablespoons torn basil leaves

DIRECTIONS:

  1. In a bowl, toss the onion with the vinegar and season with the salt and pepper. Let stand for about 15 minutes to let the flavours meld.
  2. Peel the oranges, removing pith with a paring knife. Cut oranges into 1⁄4''-thick slices.
  3. Arrange the oranges on a serving platter or individual plates and scatter the onions over top. Add a little more salt and pepper if needed. Drizzle with the olive oil. Garnish with the basil and serve.

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