Salad of blood oranges
They’re back! Blood oranges are just the first few months of the year, but once they are back I turn into big. Makro sells blood oranges per box. Most disappear into a glass of orange juice.
For variety you can handle them in a salad or dessert. Blood oranges taste fresher and often more acidic than regular oranges and that makes them so good for me. Tangerine I am not acidic enough and also minneolas are appealing. The first box is empty, but tomorrow another trip to Makro so.
Ingredients:
| Cooking time 15 minutes | 1-2 people |
• • a 4 blood oranges (sweet) onion • pepper • extra virgin olive oil
Preparation:
1. Cut the top and bottom of the oranges. Put the oranges on the flat side on a shelf with a sharp knife and cut the peel and white membrane from the top down way. Cut the oranges into thin slices then.
2. Peel the onion and cut into thin rings. This is also a mandolin.
3. Arrange the orange slices on a large plate. Sprinkle with the onion and drizzle with the olive oil. Grind some pepper and a little salt on salad.