The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

　　

Ingredients

serves 6

　　1/4 cup pine nuts

　　1 navel orange

　　1/2 teaspoon sherry vinegar or red wine vinegar

　　1/4 medium red onion, very thinly sliced into half-moons

　　Pinch of coarse salt

　　1 tablespoon capers, rinsed and drained

　　1/4 cup brine-cured black olives such as kalamata or Gaeta, pitted and halved

　　3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)

　　Freshly ground pepper

　　1 tablespoon extra-virgin olive oil

　　

Step 1

Preheat the oven to 375°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.

　　

Step 2

With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 82

　　

Step 5

Fat: 6g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 6g

　　

Step 8

Sodium: 128mg

　　

Step 9

Protein: 3g

　　

Step 10

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.