Orange, Onion, And Basil Salad
Bright colors make salads more appealing and give you a different taste you can't get enough of!
Yield
6 servingsPrep
90 minCook
10 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
oranges
navel, large |
|
| 2 | each |
onions
red, large, sliced |
|
| 1 | each |
turnip
small, julienned |
*
|
| 7 | tablespoons |
vegetable oil
olive |
|
| 2 | tablespoons |
vinegar
balsamic |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
pine nuts
|
|
| 2 | cups |
basil
leaves, fresh |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
oranges
navel, large |
|
| 2 | each |
onions
red, large, sliced |
|
| 1 | each |
turnip
small, julienned |
*
|
| 105 | ml |
vegetable oil
olive |
|
| 3E+1 | ml |
vinegar
balsamic |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
pine nuts
|
|
| 473 | ml |
basil
leaves, fresh |
*
|
| 1 | x |
salt
|
*
|
Directions
Grate the zest from one of the oranges and place it in the bottom of a wide salad bowl. Without peeling, slice all the oranges about ¼ to ⅜ inch thick. Squeeze the juice from the end slices into the bowl over the zest. Remove any seeds, then remove the peel from each slice by laying it flat and turning it as you take a series of straight downward cuts, leaving no white pulp. Place the peeled slices in the bowl. Separate the onion slices into rings and add to the bowl.
In a small bowl, whisk together 7 tablespoon of the olive oil, the vinegar, and some pepper. Pour this vinaigrette over the onion and orange slices. Toss gently, being careful not to break up the orange slices, until the oranges and onions are coated. Marinate for 30 minutes to 1 hour.
Heat the remaining ½ tablespoon of oil in a skillet; brown the pine nuts over medium heat until they are medium tan - don't allow them to blacken. Wash and dry the basil. Chop the leaves if they are large; leave them whole if they are small. Just before serving, add the basil and pine nuts to the salad bowl, toss gently, and serve. Salt to taste.
