Blood Orange Salad with Pistachios

Antipasto - Before the Meal

Yield: Serves 4


4 Blood Oranges

2-3 Tablespoons Botticelli Extra Virgin Olive Oil

1 Tablespoon Pistachio's, coarsely chopped


Using a sharp knife, peel the oranges removing as much of the bitter white pith as possible.  Slice the oranges crosswise into 1/4 inch thick slices and remove any seeds. Arrange on a platter and drizzle with the olive oil.  Sprinkle with the chopped pistachios and serve.


Courtesy of Cooking with Nonna

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