Blood Orange Salad with Onions and Radish
Peel orange and cut into thin slices. Peel onions and slice. Peel radish and very finely slice. Rinse chile peppers, cut in half, remove seeds and ribs and cut into fine strips. Rinse cilantro, shake dry and pluck leaves from the stems.
Arrange orange slices in a bowl and layer with onions, radish, chile peppers and cilantro in a bowl and sprinkle it with a little salt. Cover and let rest for 30 minutes in the refrigerator.
Drizzle everything with olive oil and mix gently. Serve chilled.