SICILIAN BLOOD ORANGE SALAD

By Chef Christian Pritchard
March 27, 2018
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Serves: 4

  • 2 blood oranges
  • 2 tbsps Aurora® Extra Virgin Olive Oil
  • 1 pinch Aurora® Mediterranean sea salt (to taste)
  • 1 pinch black pepper (optional)
  • ¼ red onion (finely sliced)
  • 2 tbsps freshly chopped parsley
  1. Peel oranges leaving much of the pith intact.
  2. Dice and arrange in a bowl.
  3. Top with finely sliced onion if desired. Add parsley & sprinkle with salt & pepper.
  4. Dress with olive oil, toss & serve.

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