Cooking From Every Angle

Blood Orange Salad with Olives

February 4, 2011 • 31 Comments

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Blood Orange Salad with Olives

- Amanda

I love a salad that I can assemble and dress on a plate. This is a classic salad -- a bit of brine, some slivers of onion, and a little kick of chile -- with a few modern touches like blood oranges and piment d'espelette. Serve as the first course for a dinner party. Follow with roasted fish or grilled lamb. And let the wine flow.

Blood Orange Salad with Olives

Serves 4

  • 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

1. 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; use a mandoline if needed. You will need about 8 slices.

2. Arrange the citrus in overlapping slices on each of four plates. Disperse the sliced onion on top. Sprinkle with the vinegar, 1 teaspoon per plate. Drizzle the olive oil over each plate, about 1/2 tablespoon per plate. Divide the olives among the plates. Sprinkle with piment d'espelette, a generous pinch per plate. Season each salad with salt. Admire all the colors, then serve!

Comments (31)

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Alfeuii2009

about 3 years ago Alfeu

Great and simple. I added fennel root finely sliced on mandolin. Try it !

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sounds good!

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about 3 years ago brownh0rnet

This is great! I saw blood oranges in the market a week ago and impulsively bought them since I NEVER see them. But they've been sitting in the refrigerator because I couldn't think of what to do with them. Can't wait to try this.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Good timing!

Christine-28_small(1)

about 3 years ago cheese1227

This is just beautiful.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- Sarah Shatz at it again!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

citrus and red onion is a knock out combination. Thanks for your recipe, Amanda!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!

Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

My secret weapon and they are just beginning to arrive in markets now. Season was delayed because of the wacky weather. I love that little bit of rasberry flavor you get from them. In fact I have a Valentine's day recipe up my sleeve here next to the Queen of Hearts.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Looking forward to that recipe.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Amanda, this looks like a perfect salad to help the mid-winter blues. Blood oranges are my favorite and I could easily eat 2 or 3 a day!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

And just think -- kumquats are up next!

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about 3 years ago Creative Culinary

I have never found a Blood Orange locally and they are so beautiful...but not synonymous with a mountain range so I'll have to satisfy the urge with something else. But no matter, love the combination of flavors.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Regular oranges work well, too -- grapefruits also -- in case you can get either of them.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks so good! Amanda I can't believe you didn't use your meat pounder thing on the olives :-) Blood oranges have been a little hard to come by here for some reason - time to go raid Mary's tree!!!!

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about 3 years ago dymnyno

You are welcome to raid my trees! Susan, Lynda, whomever is in my neighborhood. Also, too many lemons, limes and navel oranges for me to use.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

dymnyno, I am also completely envious. Wish I were in the neighborhood!

Ozoz_profile

about 3 years ago Kitchen Butterfly

So now I want to move to the US........to be close to all my food52 friends. Am I just an FFF - Friend For Food. *Sigh*

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about 3 years ago TheWimpyVegetarian

This is one of my favorite kinds of salads for the winter when citrus is at its peak! Love love love this and am excited about this week's theme! We're in Tahoe for several days, but when we get back in town I might have to find a day to grab Lynda and do a field trip to Mary's (dymnyno)!! I am sooooo envious too!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

dymnyno, can we be you in our next lives?

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

dymnyno, can you see my green face?

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

I totally LOVE blood oranges, and use them for everything I can think of this time of year. I also love composed salads. Once thought of doing a whold book of them....

But I like to serve salad after the main course, European style. Maybe that's partly because I'm not a big dessert person, and when the salad has a little fruit in it, it kind of "finishes" the meal for me.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Funny, I've thought about a book of "assembled" dishes, where you essentially arrange foods on a platter, European style! Great meeting you on Friday night!

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about 3 years ago dymnyno

I am lucky to have 2 blood orange trees that are dripping with lots of fruit. I have made 2 kinds of marmalade, salads, juice...orange means blood orange around here!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Lucky you!

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about 3 years ago LizW

Fabulous - I so love the short blood orange season - I made spiced blood oranges yesterday just a to prolong it a little more... I think this would a great salad to have alongside cold pork or a really good pork pie..

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like your serving suggestions. What are spiced blood oranges?

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about 3 years ago ryanm

Something very similar is served throughout Sicily, minus the piment d'espelette, but with crushed pistachios. There they don't fuss as much with cutting the orange so elegantly: just quickly peeled and broken into segments. The plus of that method is that a little bit of pith adds some nice bitterness (and it's easier); the minus is that Amanda's method generates more juice to interact with the oil. Either way it's a fantastic way to liven up February dinners.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for this info -- didn't know this.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Love, love, love. I've been making Mark Bittman's citrus salad (oranges and grapefruit) nearly every week this winter. I love your take with the olives and piment d'espelette. Love.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope you'll give it a try!