Serves 4.
Ingredients
4 blood oranges
1/4 cup thinly sliced red onion
1/4 cup sliced almonds, toasted
16 black olives, pitted
1/4 cup olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper
Pinch chile flakes
Optional:
16 mint leaves
2 ounces pecorino, shaved into thin slices
Directions
With a sharp knife, cut off the top and bottom of the oranges. Carefully cut off the remaining peel and pith (the white exterior coating of the orange), being sure to preserve the round shape of the orange. Cut each orange into about 5 horizontal slices and remove any seeds. Set aside.
On a large platter, arrange the oranges in a slightly overlapping pattern. Scatter the red onion, almonds and olives over the oranges. Drizzle with olive oil and lemon juice. Season with salt and pepper and chile flakes. Add the pecorino and mint, if using. Serve immediately.
