Tarocco Blood Orange Salad with Flash Pickled Red Onion & Olio Nuovo


2 organic blood oranges

1/3 of a red onion, sliced into full moons

¼ cup of champagne vinegar

Olio Nuovo/ New Olive Oil (to taste)

Kosher salt

Freshly ground black pepper (to taste)

Sprigs of mint to garnish (feel free to substitute with tarragon or chervil)


In a bowl, toss the red onion with the vinegar and season with kosher salt and white pepper.

Place in refrigerator for 30 minutes.

Use a sharp knife, peel the oranges, removing all of the bitter white pith.

Thinly slice the oranges crosswise, removing any pits.

Arrange the oranges on a platter and scatter the red onion on top.

Drizzle with the new olive oil and season with kosher salt and freshly ground black pepper.

Garnish with mint and serve.

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