Blood Orange and Red Onion Salad

I love this simple but delicious salad.  It has such a bright fresh flavor and is easy to make.  While I've tried making this recipe with a navel orange, the blood orange just tastes better.  I love to serve this salad with chicken and white fish.  I really love the bright flavors with these types of meat.  A bright Sauvignon Blanc, a Spanish Albarino or an oaky Chardonnay pairs perfectly with this dish.  Cheers!


4 blood oranges peeled and sliced crosswise

1/4 of a red onion sliced thinly

1/4 cup rice wine vinegar

2 Tbs. extra virgin olive oil

5-6 fresh basil leaves torn

1/4 tsp. salt and pepper.


In a bowl, combine the thinly sliced red onion and the rice wine vinegar.  Let the onion slices sit in the rice wine vinegar for 10-15 minutes.

Peel and slice the blood oranges.  Make sure you are able to remove as much of the white pith as possible. Slice the oranges lengthwise about a 1/4 inch thick. 

Arrange blood oranges on a plate. 

Discard the rice wine vinegar from the onion slices. 

Top the blood oranges with slices of red onion.  Drizzle extra virgin olive oil over the oranges and onions. Sprinkle with basil leaves, salt and pepper.


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