Orange And Onion Salad
|Sliced red onion/Thin slices bermuda onion||8 , ringed|
|Dry vermouth/Sherry / mild vinegar such as rice vinegar||1⁄2 Cup (8 tbs)|
|Seedless oranges||4 , peeled and sliced into rounds|
|Kalamata olives||12 , pitted and halved|
|White pepper||To Taste|
|Olive oil||4 Tablespoon|
|Escarole||2 Cup (32 tbs), crisp, loosely packed, chopped and chilled (Use Inner Leaves Only)|
|Minced parsley||1 Tablespoon|
Soak the onion rings in cold water for 10 minutes, drain them, and then marinate them in wine or vinegar for 1 hour or more.
Drain the rings and discard the liquid.
Combine the onion rings, orange slices, olives, salt, pepper, and 3 tablespoons of the oil in a bowl.
Let the salad stand at room temperature for 30 minutes and stir it occasionally.
Put the escarole on a platter.
Arrange the oranges and onions over the escarole.
Top with parsley and drizzle with the remaining tablespoon of oil.