Blood orange and red onion salad. So simple to make, so surprisingly satisfying to taste. Basically, if you can hold a knife and slice, you can make this salad.
This blood orange and red onion salad in vibrant shades of orange and maroon just may be the easiest yet most elegant recipe you make all year. Basically, if you can slice, you can make this salad. But don’t let its simplicity fool you. It’s a conversation-starting addition to any dinner party—and not just because of its appearance. One taste of the tartly sweet citrus and the sharp onion and you’ll understand. [Editor’s Note: We swoon to the beautiful color and muted sweetness of blood oranges, especially in contrast to the brilliant purple of the onion, but you can easily make this with navel or cara cara oranges in place of blood oranges.]–Angie Zoobkoff
How To Make This Salad Even More Special
We were more than a little surprised at just how satisfying this simple blood orange and red onion salad could be in the dead of winter. However, if you want to enliven it even more, you could add any of the following…
A handful of torn herbs, such as basil, cilantro, or mint
Some black olives
A drizzle of nice vinegar
A little crumbled goat cheese
Blood Orange and Red Onion Salad Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 3 to 4
- 3 to 4 blood oranges (about 170 g each)
- 1/2 to 1 small red onion (50 to 100 g)
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1. Grab a sharp paring knife and slice off the ends of each orange. Place the orange, flat side down, on a cutting board. Using the knife, move downward along the orange to remove the peel and all the underlying bitter white pith from the blood oranges. Slice the oranges into circles about 1/4 inch (6 mm) thick and arrange them on a serving platter.
- 2. Using your paring knife or a handheld slicer, slice or shave the red onion as thinly as desired. [Editor’s Note: If you want to tone down the bite of the raw onions, place them in a dish of ice water and set aside for 30 minutes before draining and patting dry.]
- 3. Scatter the red onion over the blood oranges. Season with salt and pepper and drizzle with oil.
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