Salada de Laranja e Cebola Roxa

Salad

• 3 large oranges, ~2 kg, peeled and sliced into rounds (remove pith)
• 1 red onions, medium, very thinly sliced
• 48 ml extra-virgin olive oil
• 18 ml red wine vinegar
• 0.5 tsp fine sea salt
• to taste black pepper
• 1 tbsp fresh parsley, chopped(optional)
• 8 black olives, pitted(optional)

Prepare and assemble

1. 1

   Peel the oranges, removing all white pith. Slice into clean rounds about 5mm thick.

   8m

   Tip: Use a sharp knife and cut from top to bottom to remove the peel, then slice crosswise.

2. 2

   Slice the red onions as thinly as possible. Rinse briefly under cold water and drain well — this removes the harsh bite while keeping the crunch.

   5m

   Rinsing the onions is essential — raw unrinsed red onion will overpower the salad.

3. 3

   Whisk together the olive oil, 18 ml red wine vinegar, salt, and pepper to make the dressing.

   1m
4. 4

   Arrange the orange slices on a large flat platter, overlapping slightly. Scatter the onion rings over the top. Drizzle with the dressing. Add olives and parsley if using.

   3m

   Assemble no more than 15 minutes before serving — the oranges release juice and dilute the dressing if left too long.