ORANGE AND ONION SALAD
4 medium seedless oranges
1 medium red onion
Salt and freshly ground pepper
1 tsp (5 mL) sugar
6 tbsp (90 mL) extra-virgin olive oil
2 tbsp (30 mL) sherry vinegar
12 black olives
Fresh flat-leaf parsley
1 medium red onion
Salt and freshly ground pepper
1 tsp (5 mL) sugar
6 tbsp (90 mL) extra-virgin olive oil
2 tbsp (30 mL) sherry vinegar
12 black olives
Fresh flat-leaf parsley
Peel oranges carefully with a sharp knife and slice, removing any seeds. Arrange on a large plate. Slice onion in thin rings. Arrange over oranges. Sprinkle with salt, pepper and sugar. Drizzle all over with oil and sprinkle with vinegar. Let stand at room temperature for 30 minutes. Trim with olives and parsley and serve.
