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Recipe: Orange onion salad

Published: Wednesday, Dec. 12, 2012 - 12:00 am | Page 1D
Last Modified: Wednesday, Dec. 12, 2012 - 11:13 am

Prep time: 15 minutes, plus overnight soaking time for onions

Serves 8

Recipe from Lynne Rossetto Kasper and Sally Swift of "The Splendid Table."

INGREDIENTS

1 small or 3/4 medium red onion, halved and thinly sliced

1/2 cup extra-virgin olive oil

2 generous tablespoons freshly ground coriander seed

2 teaspoons finely grated orange zest (colored portion of peel)

10 to 12 navel oranges (4 to 5 pounds), peeled and sliced into 1/4-inch-thick rounds

1/2 cup black olives

Coarse salt

Ground black pepper

4 to 6 teaspoons granulated sugar

INSTRUCTIONS

Fill a medium bowl halfway with ice cubes, then add onion. Top with more ice cubes. Add cold water to cover and refrigerate for a couple of hours or overnight. Drain onions and pat dry with a towel.

In a microwave-safe bowl, combine oil, coriander and orange zest. Microwave on high for 1 minute. (Alternatively, combine the ingredients in a small saucepan and warm over medium heat for 2 minutes.) Set aside to cool.

To serve, arrange the orange slices and onion slices on a platter. Scatter with olives and sprinkle with oil. Add salt, a generous amount of pepper and sugar to taste.

Per serving: 300 calories; 16g fat; 2g sat. fat; no chol.; 3g protein; 41g carb.; 8g fiber; 310 mg sodium

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