BLOOD ORANGE AND RED ONION SALAD
Steps:
- Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
- Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
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Original fire gaming
[email protected]This salad is a bit too tart for my taste. I think I'll try using less blood oranges next time.
linda stokes
[email protected]I love the vibrant colors of this salad. It's so beautiful to look at and even better to eat.
Somaar Shah
[email protected]This is a great salad for a light lunch or dinner. It's also perfect for a picnic or potluck.
Subham Rouniyar
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's so easy to make and the ingredients are always fresh and flavorful.
Jshshshiwh Hsshhahshw
[email protected]This salad was a hit at my last dinner party! The combination of blood oranges and red onions is so unique and refreshing. I also love the addition of the arugula and goat cheese. It's a great balance of flavors and textures.