Ensalada de Cebolla Burriana

Onion Salad, Burriana Style

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Slice three or four sweet Spanish onions (or sweet red Italian onions) very thin. Soak them in salted water with ice cubes for thirty minutes. Drain the onions and wring out in a linen towel. Arrange in a large salad bowl, sprinkle with oil and wine vinegar, and garnish with anchovy fillets and pitted ripe black olives.

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