Dinner Tonight: Orange and Red Onion Salad
With the temperatures spilling over the 90 degree threshold, and the fiancee threatening violence if I turn on the oven in our apartment, I was on a search for fresh food that didn’t require any heat at all to prepare. I found this recipe in Lidia’s Italy, and it sounded perfect. The only ingredient I couldn’t find were blood oranges, but Lidia said smaller oranges would work fine and for the most part, they did. The flavors were all there. The sweetness of the orange was cut by the bite of the thin red onion, and the olive oil gave the dish a savory edge.
Still I was a little confused by the center of each round, which contained various amounts of inedible white parts. Perhaps I was supposed to remove those too. They weren’t much of a problem in the middle of the orange, but towards the top, those white parts became inedible. Either way, as long as you don’t mind pulling things out of your teeth, you couldn't ask for a nicer summertime salad.
Pork and citrus fruit with ratatouille, the final Cook the Book recipe from Pork & Sons, is a great crowd-pleaser, perfect for informal summer dinner parties. Pork and fruit of all kinds are a great combination, and the citrus fruit lends a lovely, clean-tasting acidity to the pork. 
