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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a large bowl, cover onion with boiling water; let stand 15 minutes.
Drain, rinse with cold water, then pat dry. Chill airtight until very
cold, about 2 hours.
With a sharp knife, cut peel and white membrane from outside of oranges.
Cut between inner membranes to free segments; discard membranes and peel.
Place romaine in a transportable container; add onion and orange segments
on top; scatter shredded radishes over all. Garnish with whole radishes
and orange slices. Serve, or chill airtight up to 4 hours.
In a tightly capped jar, shake oil and vinegar to blend; season with salt
and pepper. Shake again before serving; pour over salad.
| Ingredients:
1 medium Red Onion, cut in thin rings
4 large Oranges
3 Quart(s) Romaine Leaves
4 large Radishes, finely shredded
1/4 Cup(s) Extra-Virgin Olive Oil
3 Tablespoon(s) Red Wine Vinegar |
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