Blood Orange Salad with Shallot and Taggiasca Olives

1. 1

   Cut the top and bottom off each orange.

2. 2

   Using a sharp knife, slice down between the pith and the flesh of the orange, following the curve of the fruit.

3. 3

   Repeat until all the peel and pith is removed.

4. 4

   Slice crosswise and remove any seeds.

5. 5

   Arrange the slices on a platter.

6. 6

   Using a mandoline or a very sharp knife, slice the shallots into paper-thin rings.

7. 7

   Separate and scatter over the orange slices.

8. 8

   Garnish the salad with the olives and drizzle with the olive oil.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.