Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing

Name: Parsley-Leaf Salad with Pine Nuts, Olives, and Orange Dressing
Yield: serves 6
Ingredients: 1/4 cup pine nuts; 1 navel orange; 1/2 teaspoon sherry vinegar or red wine vinegar; 1/4 medium red onion, very thinly sliced into half-moons; Pinch of coarse salt; 1 tablespoon capers, rinsed and drained; 1/4 cup brine-cured black olives such as kalamata or Gaeta, pitted and halved; 3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches); Freshly ground pepper; 1 tablespoon extra-virgin olive oil

January 26, 2012

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

Recipe notes

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