1.  Peel the onion. Slice the onion in half and remove and discard the green sprout from the center of both halves of the onion.

2.  Using a mandolin or a sharp knife, slice the onion into very thin slices. Place the sliced onion in a bowl. Fill with bowl with fresh, cold water until the slices are completely covered. Set the bowl aside for 15 - 20 minutes.

3.  Proceed to supreme or segment the blood oranges. Using a sharp knife, first slice and remove the top and bottom of each orange so that they have a flat surface on either side. Place each orange upright on one of the flat sides and then, using your knife and working in sections, remove all of the skin and any white pith from both oranges. Next, remove each slice of the orange by cutting to the center of the orange on either side of the white membrane until the slice releases from the rest of the orange. Place each slice in a bowl and repeat until you have sliced both oranges.

 

 

 

4.  Once the oranges have been supremed, squeeze the membranes of the oranges over a separate bowl to release any remaining juice and then discard them. To this same bowl, add the olive oil along with a pinch of salt and pepper. Whisk the ingredients thoroughly to combine.

5.  Strain the onion from the soaking water and then dry the slices well with paper towels.

6.  If using, place the basil leaves one on top of the other. Roll them together length-wise and slice the leaves into thin strips (this technique is called chiffonade).

7.  To assemble the salad, place the orange slices into a serving bowl along with the olives and the sliced onions. Pour the vinaigrette over the ingredients and toss the mixture well to coat.

8.  Add the basil to the bowl and lightly toss once more, and the salad is ready to serve.