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
Cut the peel and pith from the blood oranges, making sure to remove the rind and white pith in strips from top to bottom, following the contour of the fruit without losing too much of the flesh. Cut the blood oranges into 1/8-inch round slices.
Cut the peel and pith from the cara cara oranges in the same way but rather than slicing into rounds, segment the orange, cutting in between the membrane.
Peel your Clementine with your hands and segment.
Slice the halved red onion into thin half moons
Arrange the citrus in overlapping slices. Season with sea salt, this will bring out and intensify the flavor of the fruit. Disperse the sliced onion on top. Sprinkle with the vinegar. Drizzle the olive oil over each plate. Sprinkle the olives, parsley, habanero, and pistachios atop. Season with a touch more salt. Admire the vibrant colors, and swoon!
