Here's an unusual salad I served on my birthday party just over a week ago. I had got some really beautiful and juicy, easy-peel Sicilian blood oranges from the grocery store, and I wanted to include them as part of the savoury buffet table. Having bookmarked this savoury orange salad recipe a while ago, it seemed like an obvious recipe to try. With just the tiniest of changes (improvements, obviously:), I made this salad. Alongside Ximena's wonderful balsamic-glazed sausages, this salad was another dish I had to make more of in the middle of the party, as it disappeared from the table in no time.
The sweet oranges, fruity olive oil, sharp red onions, acidic red wine vinegar, fiercy pink peppercorns - it's definitely a combination to try. Lovely. I used sweet blood oranges, as these look much more dramatic, but ordinary yellow ones would be just fine obviously.
Red Onion and Blood Orange Salad
(Apelsinisalat punase sibulaga)
Adapted from Piltti
Serves 4 to 6
2 to 3 large and juicy blood oranges
1 small red onion, diced
1 tsp caster sugar
a dash of red wine vinegar
a dash of extra virgin olive oil (I used Borges Organic)
whole pink peppercorns (dry ones, not in brine!)
Peel the oranges and slice thinly. Place on a serving tray, overlapping each other slightly.
Sprinkle with finely chopped red onion, then drizzle with wine vinegar and olive oil.
Season with sugar and scatter some pink peppercorns on top.
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