Ensalada de Naranja y Cebolla (Orange and Red Onion Salad) (Argentinian) (raw vegan)

A simple salad/side for Argentinian main courses, this combination of raw onion and oranges brings an unexpected touch of fresh and tangy to the table. Don't be reluctant to try it, even with a more traditional-tasting main course. We served it with Bifes a la criolla, a hearty beef and potato stew, and felt that it really completed the main dish.
Recipe source: the Hispanic Kitchen. 

Last year: Chicken Alfredo pasta (Italian-American).
Two years ago: Tuna, red onion and sesame wraps.
Three years ago: Crepes with macadamia cream and lychees.
Four years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.



Ingredients (serves 2):

• 1 small red onion
• 2 medium oranges
• 2 tablespoons olive oil
• salt and freshly ground pepper to taste

Simply slice the oranges and remove the rind, peel the onion and cut it into half-rings, then toss together with the oil, salt and pepper. Let it sit for at least 5 minutes before serving, so the flavors can get to know one another and meld properly. :)

It's done, dig in!