Orange And Onion Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 8 thin slices Bermuda onion or red onion, ringed | ||
| 1/2 cup dry vermouth, sherry, or mild vinegar such as rice vinegar | ||
| 4 seedless oranges, peeled and sliced into rounds | ||
| 12 Kalamata olives, pitted and halved | ||
| Salt and white pepper to taste | ||
| Olive oil | 4 Tablespoon | |
| 2 cups loosely packed, chopped inner leaves of escarole, crisp and chilled | ||
| Parsley | 1 Tablespoon, minced | |
Directions
Soak the onion rings in cold water for 10 minutes, drain them, and then marinate them in wine or vinegar for 1 hour or more.
Drain the rings and discard the liquid.
Combine the onion rings, orange slices, olives, salt, pepper, and 3 tablespoons of the oil in a bowl.
Let the salad stand at room temperature for 30 minutes and stir it occasionally.
Put the escarole on a platter.
Arrange the oranges and onions over the escarole.
Top with parsley and drizzle with the remaining tablespoon of oil.
Drain the rings and discard the liquid.
Combine the onion rings, orange slices, olives, salt, pepper, and 3 tablespoons of the oil in a bowl.
Let the salad stand at room temperature for 30 minutes and stir it occasionally.
Put the escarole on a platter.
Arrange the oranges and onions over the escarole.
Top with parsley and drizzle with the remaining tablespoon of oil.
Chef
