Orange and Red Onion Salad

The tangy citrus undertones cut the oily, buttery taste of mains like lechon and steak.


December 2011 | By Jun Jun de Guzman
Orange and Red Onion Salad
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at a glance

Main Ingredient

Vegetables

Type

Salads

Preparation Time

00:00:00


Date Published

December 2011

The tangy citrus undertones cut the oily, buttery taste of mains like lechon and steak. It features oranges, which arrive in our homes in boxes full in the Holidays.

Serves 6 to 8 
Prep Time
30 minutes

For the dressing
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice
zest from half an orange
1/4 to 1/3 cup extra virgin olive oil
salt and freshly ground pepper

3 oranges, peeled, white pith removed, and sliced thinly
1 red onion, peeled and sliced thinly
8 to 10 basil leaves, chiffonade
1/4 cup toasted pecan nuts, chopped finely

Make the dressing: Whisk mustard and lemon juice until combined. Add orange zest. Slowly pour in extra virgin olive oil and season with salt and pepper. Refrigerate.

Toss oranges, red onions, basil leaves, and pecan nuts. Pour dressing and mix again. Chill until ready to serve.




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