VALENCIAN ORANGE AND ONION SALAD

INSIDE A SPANISH STORECUPBOARD

ENSALADA DE NARANJAS
VALENCIANAS

A Spanish storecupboard salad, from winter ingredients, it seems to have gone out of fashion somewhat, now lettuces and tomatoes are on sale all the year round. It is nevertheless excellent for adding a splash of colour to any meal and wonderful before a lamb stew. If green salads are available, decorate it with lettuce or frisee round the outside.

SERVES 6

4 large organs
1 purple onion, or 1/2 mild Spanish onion
lettuce (optional)
2 tablespoons red wine vinegar
75 ml (3 fl oz) olive oil
salt and freshly ground black pepper
pinch of sugar
a few black olives

Purple onion rings look pretty but must be soaked in cold water for a couple of hours first, to tame their flavour. Slice the onion as thin as possible and push it out into rings, then leave to soak. Drain well on kitchen paper before use. Spanish onions are milder and need no soaking.

Peel the oranges, removing the membrane from the outside of the segments with the pitch. Slice into rings and remove the pips. Arrange the orange and onion slices in a salad bowl. If using a deep bowl, line it with lettuce first, so a frill appears round the edges. If the bowl is wide and shallow, roll the lettuce leaves in wads, slice across and arrange the ribbons round the edge. Use the next 5 ingredients to make a vinaigrette and pour over the salad. Scatter with black olives and let it stand for 30 minutes before serving.