Orange and Onion Salad
This salad is best served with a Moroccan tagine or stew, and it also goes well with a roast chicken. The lime juice and the onion neutralize each other’s sharpness, and a sweeter, finer flavor comes through.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
- 2 medium navel oranges
- 1 large blood orange
- 1 small red onion, peeled
- 2 Tbsp. olive oil
- 2 tsp. lime juice
- ½ tsp. salt
- 2 Tbsp. pine nuts, toasted
- 1 Tbsp. chopped fresh oregano
- Cut the top and bottom off the oranges and stand them up on their cut ends. With a small serrated knife, cut away the rind in strips. Remove as much white pith as you can.
- Turn the oranges on their sides and cut crosswise into the slices. Arrange the orange slices on a plate.
- Cut slices from the onion crosswise and scatter them across the orange slices.
- Put the olive oil, lime juice, and salt in a jar with a lid and shake the ingredients to combine.
- Pour the vinaigrette over the oranges and onions. Top with the pine nuts and oregano and serve at room temperature or chilled.