Makes 4 servings

2 blood oranges

2 Cara Cara oranges (see note)

2 small shallots, or 1/4 small red onion

1/2 cup pitted Taggiasca olives

1/4 cup best-quality olive oil

1. Cut the top and bottom off each orange. Using a sharp knife, slice down between the pith and flesh of the oranges, following the curve of the fruit. Repeat until all the peel and pith is removed. Slice crosswise and remove any seeds. Arrange the slices on a platter.

2. Using a mandoline or a very sharp knife, slice the shallots into paper-thin rings. Separate and scatter over the orange slices. Garnish the salad with olives an drizzle with olive oil. Serve immediately.

Note: Cara Cara oranges are sweet, low in acid and have a reddish flesh.

From "Ethan Stowell's New Italian Kitchen," by Ethan Stowell and Leslie Miller.