The star of the show at any Argentine asado or barbecue is, of course, the beef; however, vegetable matter does make the occasional appearance in the form of various salads to accompany the meat. The classic lettuce, tomato and onion salad never fails to grace the table, and Argentina’s favorite potato salad, ensalada rusa, is also a sure bet. A similar scene often plays out at American barbecues as well, with the old standbys popping up time and again. So why not surprise your guests with something different: a simple, colorful and refreshing salad with an unexpected pairing of ingredients.
Ensalada de Naranja y Cebolla (Orange and Red Onion Salad)
Recipe by Marta Yonni de Jacob, Necochea, Argentina
2 lb. oranges (4 large oranges), cut into supremes [here’s a how-to post]
1 small red onion, sliced in thin half moons
2 to 3 Tbsp. olive oil
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish [optional]
In a large glass bowl, add the orange supremes and sliced onion. Dress with the olive oil, salt and pepper, tossing lightly to coat. Serve chilled with a sprinkle of chopped fresh parsley, if desired.