Ever wonder how the citrus in your restaurant salads look so perfect? Well, here you go. The trick is in the slicing.
- Slice off the top and bottom of the blood orange (BTW, this can be done with any citrus).
- Slice around the fruit to remove the skin and the pith of the entire piece of fruit. Be careful not to slice off too much pulp. You can remove any left behind pith later.
- Place your knife between the membranes and individually remove the citrus slices. All membranes and pith should be sliced off.
Once each citrus slice is cut out, the middle section can be tossed or eaten.
Blood Orange Salad Recipe
- Blood Orange
- Burrata Cheese
- Olive Oil
- Sea Salt