2 large or 3 small red onions, sliced 1/8 inch thick
7 1/2 tbsp. Extra virgin olive oil
2 tbsp. Balsamic vinegar
A pinch of freshly ground pepper
2 rounded tbsp. Pine nuts
2-3 cups unblemished fresh basil leaves
Salt optional, to taste
- Grate the zest from one of the oranges and place it in the bottom of a wide salad bowl.
- Without peeling, slice all the oranges about ¼ to 3/8 inch thick.
- Squeeze the juice from the end slices into the bowl over the zest.
- Remove any seeds, and then remove the peel from each slice by laying it flat and turning it as you take a series of straight downward cuts, leaving no white pulp.
- Place the peeled slices in the bowl.
- Separate the onion slices into rings and add to the bowl.
- In a small bowl, whisk together 7 tbsp. of oil, the vinegar, and some pepper.
- Pour this vinaigrette over the onion and orange slices.
- Toss gently, being careful not to break up the orange slices, until the oranges and onions are coated.
- Marinate for 30 minutes to 1 hour.
- Heat the remaining ½ tbsp. of oil in a skillet and brown the pine nuts over medium heat until they are medium tan (do not allow them to blacken).
- Wash and dry the basil. Chop the leaves if they are large; leave them whole if they are small.
- Just before serving, add the basil and pine nuts to the salad bowl, toss gently and serve.
- Let guests decide if they really need to add salt for taste.