December 28, 2009
Blood Orange and Red Onion Salad
by Gareth Mark
This is a wonderful winter salad that makes an excellent palate cleanser. It needs a little time for the flavors to meld, so you'll want to be sure to put it together while you're waiting for the rest of your meal to finish cooking.
Start by thinly slicing a red onion. If you want to mellow out the raw onion a bit, put it into a bowl with some milk and let it sit for 20-30 minutes, then rinse. Skip the milk bath for a dairy-free version.
Next, carefully peel blood oranges, removing any pith, then slice them thinly. Pick out what few seeds there are and any center pith.
Mix the sliced onions and oranges in a bowl, drizzle on a small amount of good extra-virgin olive oil, add some cracked pepper, and toss to coat. Add a bit more oil if necessary. Let everything sit for half an hour or so while the flavors get to know one another.
That's it. Serve it in a bowl, or plate it for a more stylish presentation. Once you've tried this salad, you'll find yourself waiting each winter for the first blood oranges of the season.