Blood Orange Salad | Peachy the Magazine
This is a delicious and bright salad that you can assemble and dress on a plate. The chili pepper gives it a little kick. Serve as the first course for a dinner party.
Ingredients
- ¼ small red onion, very thinly sliced
- 2 blood oranges
- 2 navel oranges, clementines or mandarins
- 4 teaspoons red wine vinegar
- 2 tablespoons best quality olive oil
- 8 to 10 green or black olives, pitted and torn into quarters
- Ground chili pepper, to taste
- Flaky sea salt, like Maldon, to taste
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