Orange and Onion Salad
This is one of those recipes where I think to myself "Of course! This makes total sense" only after having a bite or two of the dish. Prior to ever having tried this salad, I thought "Oranges mixed with onions? What? Are you NUTS?" So as you can see by my flip flop, my opinion on this recipe is not to be trusted. However, if the flavors of this recipe were to be given thought, it does make a fair amount of sense. The tartness of the oranges cuts the zip of the onion. The briny flavor of the kalamata olives keeps the sweetness of the orange in check. And the vinaigrette is the glue that holds all of the flavors together.
This is one of those recipes where I think to myself "Of course! This makes total sense" only after having a bite or two of the dish. Prior to ever having tried this salad, I thought "Oranges mixed with onions? What? Are you NUTS?" So as you can see by my flip flop, my opinion on this recipe is not to be trusted. However, if the flavors of this recipe were to be given thought, it does make a fair amount of sense. The tartness of the oranges cuts the zip of the onion. The briny flavor of the kalamata olives keeps the sweetness of the orange in check. And the vinaigrette is the glue that holds all of the flavors together.
- Carbohydrate 27.9787634 g
- Cholesterol 0 mg
- Fat 28.4913642 g
- Fiber 5.30522939383027 g
- Protein 2.3463072 g
- Saturated Fat 3.931782004 g
- Serving Size 1 1 Serving (275g)
- Sodium 139.323646 mg
- Sugar 22.6735340061697 g
- Trans Fat 0.9182841 g
- Calories 363 calories
Step-by-step
- In a bottle or jar with a lid, combine the orange juice, balsamic vinegar, olive oil, garlic, salt and pepper.
- Close the bottle or jar and shake in order to combine the ingredients.
- Set aside.
- In a glass bowl, combine the oranges, onion and olives.
- Toss well, and pour on the amount of vinaigrette you desire.
- Serve with chives as a garnish.
Standard green salads rely on crisp leaves for structure, whereas citrus-based salads demand precision knife work to prevent a waterlogged result. Cutting oranges into thirds rather than random chunks preserves internal cell walls, stopping the fruit from bleeding excess juice onto the plate and dissolving the crunch of the raw red onion.
Soaking sliced red onions in cold water for 15 minutes before assembly removes harsh sulfur compounds without diminishing their physical bite. Whisking the balsamic vinegar, orange juice, and extra virgin olive oil in a sealed glass jar creates a stable temporary emulsion that clings to the fruit instead of pooling at the bottom of the bowl. Extra virgin olive oil provides the necessary viscosity to coat the fibrous orange segments evenly.
Acidity from the citrus breaks down raw alliums chemically, while briny Kalamata olives supply a salty counterweight to the natural sugars in the fruit. Chopped chives add a sharp, pungent finish that complements the sweet citrus notes. Leftover portions maintain structural integrity for up to 24 hours in the refrigerator when stored in an airtight glass container, though the onions will soften slightly over time.
