Recipes: Cinnamon-pepper-scented salad of blood oranges

CINNAMON-PEPPER-SCENTED SALAD OF BLOOD ORANGES

Serves 6 to 8.

Nearly anything grilled, roasted or stewed works with this salad. It's especially effective beside such rich dishes as lamb shanks or roast pork. You can find orange flower water at specialty food shops. Once opened, store it in the refrigerator up to 3 months.

• 1 small to medium red onion, sliced into thin rings

• Ice water

• 6 blood oranges, peeled and sliced into¹/₄-in.-thick rounds

• 1 to 2 tsp. sugar

•¹/₄tsp. salt

•¹/₄to¹/₂tsp. medium hot ground chile, or to taste (or hot red pepper flakes)

• Freshly ground black pepper to taste (be generous)

• 1 to 2 tsp. orange flower water, optional

• About¹/₄c. juice from the oranges

Directions

Bury the sliced onion in ice water and refrigerate for 30 minutes to a couple of hours.

Shortly before serving, fan the orange slices on a large plate. Drain the onions, pat dry, and tuck the onion rings between the orange slices. Dust the salad with the sugar, cinnamon, salt, chile and black pepper. Start with the smallest amounts and increase to taste.

Drizzle the orange flower water, if using, juice and olive oil over the fruit. Taste for seasoning and adjust. Serve at room temperature.

Nutrition information per serving of 8:

Carbohydrates14 gSaturated fat0 gCalcium45 mg

Protein1 gCholesterol0 mgDietary fiber3 g