Certain things are worth waiting for.
Blood oranges are one of them. I love all varieties of orange so, to me, blood oranges are like an already pretty woman wearing red lipstick for a special occasion. It’s nature’s way of giving oranges moxie and making them spunkier than they already are for just a little while, just long enough to tease people. How mean is that. Usually by the time I’ve decided to buy them their season is already over, and I’m left daydreaming about them for a whole year.
But not this year…
I’ve bought them as soon as I saw them. I’ve become smart enough not to procrastinate on important things like this. I bought a kilo, ate what I could, and made a salad with the rest.
So, this is my message to you-ou-ou. Outsmart nature, buy blood oranges while they last, and do make this salad.
Blood Orange, Radish, and Dill Salad Recipe
You can completely skip the dressing if you let the salad sit for an hour to release its juices, then toss. The liquid from the red onions, radishes, and blood oranges makes the most superb of “vinaigrettes”.
- 4 blood oranges, segmented (How to segment oranges)
- Medium bunch of radishes (about 15 pieces), thinly sliced
- ¼ red onion, thinly sliced
- 1 large bunch dill, chopped
For the dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon honey mustard
Combine the ingredients for the salad in a bowl.
Make the dressing by whisking together the ingredients for the dressing in a separate bowl.
Add the dressing to the salad and toss.
Enjoy at room temperature.