Citrus Salad with Red Onions and Marcona Almonds
Popular in Spain, this simple salad makes a refreshing addition to a meal. It’s especially colorful because we include three kinds of oranges: navel, Cara Cara and blood oranges. Fresh mint and Spanish Marcona almonds, which have a sweet, buttery taste, add the finishing touch. When peeling the fruit, be sure to remove all the white pith, which can be bitter.
- 2 small navel oranges
- 2 Cara Cara oranges
- 2 blood oranges
- 1/2 red onion, thinly sliced
- 1/2 cup (2 3/4 oz./85 g) Marcona almonds, lightly toasted and chopped
- Extra-virgin olive oil for drizzling
- Kosher salt and freshly ground pepper
- Small fresh mint leaves for garnish
Working with 1 orange at a time, cut off about 1/2 inch (12 mm) from both the top and bottom to expose the flesh. Place the orange, cut side down, on the cutting board. Using your knife, remove the peel, following the contour of the fruit and making sure to remove all the white pith. Cut the fruit crosswise into 1/4-inch (6-mm) slices.
Arrange the orange slices on a serving platter, overlapping them slightly. Scatter the onion slices and almonds on top and drizzle generously with olive oil. Season with salt and pepper and garnish with mint leaves. Serve immediately. Serves 6.
Recipe inspired by Aerin Lauder in collaboration with the Williams Sonoma Test Kitchen