Sicilian Blood Orange and Red Onion Salad

“Dolcissimi!” is the cry vendors use to hawk sweet blood oranges at the daily winter market in Catania, a city on the eastern coast of Sicily. Pomologist David Karp, who wrote about the fruit in our January/February 1999 issue, says of this simple salad: “It’s perhaps the most classic dish made with Sicilian citrus, a favorite in both the trattorias and home kitchens of the region.” Make sure to use the ripest blood oranges you can find—they’re the star of this show.