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Sweet Onion Salad

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 Serves: 4-6
4 Spanish onions
2 tbsp chopped fresh parsley
115g / 4 oz black olives, pitted
salt and pepper
1 tbsp sherry vinegar
2 tbsp red wine vinegar
125ml / 4 fl oz olive oil
about 1 tbsp water

Bring a large saucepan of lightly salted water to the boil. Add the onions and simmer for 20 minutes or until tender. Drain and set aside until cool enough to handle.

Thickly slice the onions and place in a shallow dish. Sprinkle the parsley and olives over and season to taste with pepper.

Whisk the vinegars and olive oil together in a bowl, then whisk in enough of the water to make a creamy vinaigrette.

Pour the dressing over the onions and olives and serve at room temperature.

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