this time of year is the longest part for me – january, february and march. however, the bright spot in these cold bitter months is citrus fruits! blood oranges, meyer lemons, tangelos, satsumas, the list goes on. i also feel inspired to cook things or eat things that are colorful and beautiful and these fruits are just that. today i used a cara cara orange, which has a rosy red flesh and is a little tangy but mostly sweet. i thought the flavors of the red onion and the taste of citrus would play off nicely together.
::for the salad::
2 handfuls mixed greens
1 tablespoon chopped red onion
1/2 cara cara orange peeled and cut
(additionally you could toast a couple dozen pepitas for some nuttiness and crunch)
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon juice from a cara cara orange
pinch of salt
i find the best results when i whisk the salt and pepper into the vinegar, then whisk in the juice, last whisk in the oil – whisk for a couple minutes until all of the ingredients are combined.