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The marinated onions in this salad are tasty on sandwiches, so make a double batch, if you like; they'll keep for a few days in the refrigerator and will soften a bit.Serves six to eight.
ingredients
1/2 cup very thinly sliced red onion (about half a small onion)
1/3 cup red-wine vinegar
Kosher salt and freshly ground black pepper
2 Tbs. plain seasoned rice vinegar
2 Tbs. canola or grapeseed oil
2 Tbs. extra-virgin olive oil
8 to 10 oz. (six to eight large handfuls) baby greens or mesclun, well washed and dried
2 medium-size ripe mangos, peeled, pitted, and finely diced (about 2 cups)
how to make
In a small bowl, combine the onion and red-wine vinegar with a little salt and pepper. Set aside for at least 20 minutes or up to 90 minutes.
In a small bowl, combine the seasoned rice vinegar, canola or grapeseed oil, and the olive oil. Just before serving, generously season the greens with salt and pepper, whisk the dressing, and toss the greens with just enough of the dressing to lightly coat. Divide the salad among six or eight large salad plates. Drain the onion. Arrange the onions and mangos over the greens. Serve immediately.
From Fine Cooking 76, pp. 57
photo: Scott Phillips
