Ingredients
- 1/2 red onion, sliced fine
- 1 teaspoon sea salt
- 1 tablespoon red wine vinegar
- 4 tablespoon oranges
- 2 bunch es watercress
- 20 bunch nicoise olives
Orange vinaigrette
- 1/2 red onion, sliced fine
- 1 teaspoon sea salt
- 1 tablespoon red wine vinegar
- 4 tablespoon oranges
- 2 bunch es watercress
- 20 bunch nicoise olives
Preparation
Baking Directions:
Finely slice ½ red onion.
Place in sieve over a bowl and sprinkle with sea salt.
Let stand while preparing the other ingredients, then rinse with water, drain and press between paper towel to squeeze out excess liquid.
Toss wilted onions with 1 tablespoon red wine vinegar.
Cut top and bottom off 4 oranges and slice away skin and pith.
Remove orange segments by running a knife between the membranes and catching the juices to reserve for the vinaigrette.
To make the orange vinaigrette, combine juice from oranges, red wine vinegar, olive oil, salt and pepper.
Wash and pat dry the watercress.
Place watercress, niciose olives and orange segments in a bowl and toss lightly with orange vinaigrette.
Top with wilted red onion slices.
