This might be considered a salad, but it is a wonderful stuzzichino (something to nibble on). Slow roasting intensifies the flavor of olives and gives them an unusual yet delightful crunch. Tossed with vinegar-poached pearl onions, they make a lively and beautiful salad-condiment. Serve this as an antipasto with cured meats and cheeses, or with grilled meats and fish. It is also a great garnish for sandwiches or with slices of grilled bread. All you need is a plate, a fork, and a glass of good red wine.
Recipe information
Yield
makes about 3 cups
Ingredients
For Dressing
Preparation
Step 1
Preheat the oven to 300Ā°. Spread the olives on a large baking sheet, and bake for 20 minutes, or until they have shriveled a bit and are slightly crunchy but not crisped or burned. Let them cool in the pan (theyāll dry more and become a bit crunchier).
Step 2
Meanwhile, cut off the root end of each onion, but donāt peel them. In a small saucepan, heat 2 cups water and the vinegar to a boil, drop in all the onions, and cook for 5 to 10 minutes, depending on their size, until they feel soft all the way through when you squeeze them but not mushy. Drain, and let them cool. Remove the skin (or pop the onion out of the skin by squeezing at the top). If the onions are 3/4 inch thick or more, slice them open and flake them apart, separating the layers; tiny onions can be left whole.
Step 3
Toss the olives, onions, and orange zest in a bowl; dress with the oil and juice to taste. Marinate briefly or overnight, refrigerated, if you want. Serve at room temperature in a shallow bowl with a serving spoon.
