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Blood Orange Salad with Olives
By Amanda Hesser
Ingredients:
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2 blood oranges
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2 clementines or mandarins
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About 1/4 small red onion
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4 teaspoons red wine vinegar
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2 tablespoons best quality olive oil
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8 to 10 green olives, pitted and torn into quarters
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Piment d'espelette (or other ground chile, like cayenne), to taste
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Flaky sea salt, like Maldon
Instructions:
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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.
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Cut the oranges and clementines into 1/8-inch slices.
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Slice the red onion thinly enough that you can see through the slices. You will need about 8 slices.
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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!