Sunday, February 28, 2010

Orange & Red Onion Salad

I wanted a simple dinner. I don't mean easy; I was perfectly willing to put in kitchen time. I wanted something simple tasting. I decided on a straightforward Marinara sauce, made from a quart of my home canned summer tomatoes, served with spaghetti and freshly grated parmesan cheese. To go along with it, an orange and onion salad, which I have made several times.

Depending on the oranges, I may add a LOT of onion and a LOT of parsley. I have also arranged the orange slices on a mound of spinach. This time, I used a combination of very beautiful and dramatic Cara Cara and Moro (Blood) Oranges. Because of the juiciness of the oranges, their bright color, and intense flavors, I barely kissed them with the onions and parsley. I love this salad with tomato based pasta dishes.

Orange & Red Onion Salad
(from LIDIA'S ITALY by Lidia Bastianich)
8 small blood oranges or other oranges
1 medium red onion
1/2 tsp. coarse sea salt
Coarsely ground black pepper to taste
2 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh Italian parsley

Cut off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds. Handle them gently so they remain intact.

Peel the onion and slice thinly.

Arrange the oranges prettily on a serving platter or individual salad plates. Scatter the onion slices all over the oranges.

Sprinkle the salt all over the top. Grind lots of coarse black pepper over the top. Drizzle with the best quality olive oil you have. Shower the parsley over all and serve.


  1. That salad sounds perfect for summer. Love it!

  2. I love the colors in this salad. Beautiful!