Ingredients
12 blood oranges, peel and pith removed
Pinch red pepper flakes
Salt
1/2 cup fruity olive oil
Preparation
Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour. Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.
