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Blood Orange Salad with Olives
By Amanda Hesser
Knife used in this recipe:
2 blood oranges
2 clementines or mandarins
About 1/4 small red onion
4 teaspoons red wine vinegar
2 tablespoons best quality olive oil
8 to 10 green olives, pitted and torn into quarters
Piment d'espelette (or other ground chile, like cayenne), to taste
Flaky sea salt, like Maldon
Cut the peel and pith from the oranges and clementines, making sure to remove all of the outer membrane without losing too much of the flesh.
Cut the oranges and clementines into 1/8-inch slices.
Slice the red onion thinly enough that you can see through the slices. You will need about 8 slices.
Arrange the citrus in overlapping slices on a large plate, or 4 single-portion plates. Disperse the sliced onion on top. Sprinkle with the vinegar. Drizzle olive oil over the citrus. Arrange olives evenly. Sprinkle with a generous pinch of piment d'espelette. Season with salt. Admire all the colors, then serve!