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Categories:Viewed: 94 - Published at: 9 years ago
Ingredients
- 3 each oranges navel, large
- 2 each onions red, large, sliced
- 1 each turnip small, julienned
- 7 tablespoons vegetable oil olive
- 2 tablespoons vinegar balsamic
- 1 x black pepper freshly ground
- 2 tablespoons pine nuts
- 2 cups basil leaves, fresh
- 1 x salt
Method
- 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 1/4 to 38 inch thick.
- Squeeze the juice from the end slices into the bowl over the zest.
- Remove any seeds, 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 tablespoon of the olive 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 1/2 tablespoon of oil in a skillet; brown the pine nuts over medium heat until they are medium tan - don't 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.
- Salt to taste.
