Vibrant
Citrus
Brighten the last weeks of winter with these colorful salads.
Tamberlyn Dobrowski
PHOTOGRAPHY BY Taylor Mathis
WRITTEN BY
BLOOD ORANGE SALAD
Serves 4
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
54
PEACHY
1. Cut the peel and pith from the
oranges. Make sure to remove all of
the outer membrane without losing too
much flesh. Cut the oranges into ⅛-inch
slices. Slice the red onion thinly enough
so that you can see through the slices.
2. On four salad plates, arrange the
citrus in overlapping slices. Place
the sliced onion on top. Sprinkle the
plates with 1 teaspoon vinegar and
a ½ tablespoon of olive oil. Sprinkle
with ground chili pepper. Season each
salad with salt.