Prep time: 15 minutes, plus overnight soaking time for onions
Recipe from Lynne Rossetto Kasper and Sally Swift of "The Splendid Table."
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
Ground black pepper
4 to 6 teaspoons granulated sugar
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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