Servings: six to eight.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Nice, easy salad. I had to soak the red onion a lot longer than they suggest.
The salad is OK, but the marinated onions are really something. I added them to a ham salad sandwich and was amazed. The strength of the onion is reduced but none of the flavor. You get a mild crunch, virtually no onion breath. I'll be using the marinated onions with all sorts of things.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?