3 Oranges, regular, blood, or a mixture of the two
1 Red onion
Oil and Vinegar
(a little mayonnaise or cream)
Peel the oranges and remove all the white pith. Slice about 1/4 inch rounds
Thinly slice the onion
On your prettiest round plate, alternate orange and onion slices in a spiral
Mix oil and vinegar in the proportions you like (I prefer more oil, the Captain prefers more vinegar) and drizzle over the salad. Feel free to add a little mayo or cream to your dressing – it goes well with this salad. Let it sit at room temperature for a few hours before serving so the flavors can become well acquainted with each other.
Note: if you prefer your salads served in a bowl, you can use the same ingredients but cut the oranges and onions into cubes and toss all together with the dressing.
A good variation is to substitute fennel for the onion.