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Blood orange and olive salad

Blood orange and olive salad
Myung J. Chun / Los Angeles Times

About 30 years ago, my partner, Bob, planted a small blood orange tree in the courtyard of his house in Kenter Canyon, north of the Brentwood neighborhood of Los Angeles. The courtyard is shady, but the tree reached for the ... Read more

Total time: 25 minutes | Serves 6
  • 1 small red onion, thinly sliced into rings
  • 10 blood oranges (or a mix of blood and navel oranges)
  • 1/2 cup imported black olives, pitted and halved lengthwise
  • 3 tablespoons lemon juice
  • 1/2 to 1 teaspoon cumin seeds, ground
  • Salt and freshly ground pepper
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Chopped fresh mint, for garnish

Step 1Place the sliced onions in a bowl and cover with cold water. Let sit for 10 to 15 minutes (or longer). Drain and rinse several times with cold water. Set aside on paper towels.

Step 2Cut the ends off the oranges. Cut away the pith and skin by standing the oranges on one end and cutting down the sides with a sharp knife. Slice the peeled oranges crosswise into thin slices and arrange them on a platter. Arrange the olives and sliced onion over the oranges.

Step 3Whisk together the lemon juice, ground cumin, ½ teaspoon salt and 1/8 teaspoon pepper, or to taste, and olive oil. Pour over the oranges, garnish with the mint and serve.


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