Orange and red onion salad
1 head(s), large, curly, torn
2 large, navel oranges, peeled and sliced into rounds
16 medium, niçoise olives, pitted and halved
Uncooked red onion(s)
½ medium, thinly sliced
½ tsp, freshly ground
- Divide the endive among 4 salad plates. Top with the orange rounds, then scatter with the olives and onion.
- To make the dressing, put the vinegar into a small bowl; while whisking, drizzle in the oil, then whisk in the pepper to taste. Drizzle the dressing over the salads.