Serves 4
2 blood oranges
2 clementines or tangerines
2 cara cara or navel orange
1/2 small red onion
2 tablespoons red wine vinegar
2 tablespoons best quality olive oil
¼ cup Castelvetrano or other mild green olives, pitted and sliced
2 tablespoons chopped fresh flat-leaf parsley
3 tablespoons toasted and roughly chopped pistachios
pinch of finely diced habanero pepper to taste (optional)
Flaky sea salt, like Maldon