Orange and Onion Salad

Name: Orange and Onion Salad
Yield: 6 to 8 portions
Ingredients: Freshly ground black pepper, to taste; ¼ cup snipped fresh chives, for garnish; 3 tablespoons red wine vinegar; 6 large, firm, juicy oranges; 1 teaspoon dried oregano; 6 tablespoons best-quality olive oil; 1 cup imported black olives (ideally, tiny black niçoise olives, but kalamata or alfonso olives will do); 1 medium-size red onion, peeled and sliced paper-thin; 1 cup imported black olives (ideally, tiny black niçoise olives, but kalamata or alfonso olives will do); 1 cup imported black olives (ideally, tiny black niçoise olives, but kalamata or alfonso olives will do)

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This unusual salad is as good to eat as it is beautiful to look at, and it’s often the answer when you are looking for an offbeat salad that will complement Italian or other Mediterranean menus. It should be chilled briefly but should not sit around, because the oranges will begin tasting like onions and the charm of the whole thing will be lost.

Ingredients

Vegan
Gluten-free

Ingredients

Method