From My Carolina Kitchen - serves 4 to 6 (plus about 3/4 cup vinaigrette)
Salad:
1/8th of a small red onion, sliced paper-thin
3 juicy oranges (such as Navel or Blood)
2 tablespoons fresh cilantro leaves, roughly chopped, plus a sprig or 2 for garnish
Vinaigrette:
½ teaspoon lightly packed finely grated orange zest
3 tablespoons fresh orange juice
2 tablespoons good sherry vinegar
1 teaspoon Spanish sweet smoked paprika
1/2 teaspoon granulated sugar
2 drops hot-pepper sauce such as Sriracha
Maldon sea salt or kosher salt
½ cup extra-virgin olive oil
Aleppo chili flakes
Fill a small bowl with ice water and soak the onion slices for at least 30 minutes or up to 2 hours.
Meanwhile, make the vinaigrette. Add the orange zest, orange juice, sherry vinegar, smoked paprika, sugar, hot sauce, and about ¼ teaspoon of sea salt that you’ve crushed with your fingers to a small jar with a tight fitting lid. Shake well to combine, then let sit for a minute or two for salt to dissolve. Add olive oil and shake well to combine and set aside.
Working with one orange at a time, cut a slice off of each end to reveal the flesh. Stand the orange on a flat end on a work surface. Using a sharp knife, slice away the peel, including all of the white pith, cutting from the top to the bottom of the orange, following the contour of the fruit. Turn the peeled orange on its side and cut crosswise into ¼”rounds. Repeat with the remaining oranges. Arrange the oranges on a serving platter, overlapping them slightly.
Shake the vinaigrette well and pour a little vinaigrette over the oranges, then sprinkle with the Aleppo flakes (if you are refrigerating as suggested in the next paragraph, wait and sprinkle with the Aleppo flakes just prior to serving. Pour the remaining vinaigrette into a small pitcher for passing on the table.
Place the platter of oranges in the refrigerator. The salad can be prepared as much as 4 hours ahead and kept refrigerated.
20 minutes prior to serving, remove the oranges from the refrigerator and sprinkle with the Aleppo chili flakes. Drain the onion slices and pat thoroughly dry with paper towels. Scatter the onion over the oranges, then sprinkle with the cilantro before serving. Stir the extra vinaigrette well and pass in a pitcher at the table.
Cook's note: You may have some vinaigrette left-over. It can be stored in its jar in the refrigerator for several days to use on another orange salad later in the week.
Adapted from Modern Sauces by Martha Holmberg via Pure Wow, serves 4 to 6 (plus about ¾ cup vinaigrette)