Recipe - Sicilian Orange Salad

3 Navel oranges
3 Blood oranges
1 md Red onion, cut or sliced up into
paperthin rings
8 lg Fresh basil leaves, shredded
3 tablespoon Extravirgin olive oil
Freshly ground black pepper

Peel the oranges, and remove all the pith. Slice into 1/4inchthick
rounds. Arrange the slices on a large, shallow platter. Lay the onion
slices on top of the oranges and sprinkle with the shredded basil. Drizzle
the olive oil over the salad, and season generously with black pepper.
Cover and let stand at room temperature for at least 2 hours before serving
for the flavors to marry.

Yield: 4 to 6 servings (First Course or Side Dish)
Recipe by: Cooking Live Show #CL8797

Posted to MCRecipe Digest V1 #376, by Angele Freeman
jfreeman@netusa1.net on Fri, 17 Jan 1997.