Orange and Red Onion Salad

1. 1

   With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit.

2. 2

   Slice the oranges into rounds about 1/3 inch thick (youll have about 4 cups of slices in all).

3. 3

   Handle them gently so they remain intact.

4. 4

   Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).

5. 5

   Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound).

6. 6

   Separate the onion rings, and scatter all over the oranges.

7. 7

   Sprinkle the salt over the top.

8. 8

   Grind lots of coarse pepper over the top.

9. 9

   Drizzle 2 tablespoons of your best olive oil all over the top.

10. 10

    Shower the parsley over all.

11. 11

    And serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.