There is such a traditional in Spain, strange at first glance, a salad of red onions, oranges and olives. But Mediterranean cuisine is not bad, therefore - practice! And we get our dose of vitamins, antioxidants and, of course, enjoy the taste.
Prepare the products: peel the upper leaves and rinse the radicchio under cold water, wash the oranges, rinse the greens.
Separate the sheets of radicchio and put them in cold water with lemon juice. This will save the salad leaves from excess of bitterness. Olives cut into quarters, thinly cut red onions, jamon narvat or cut into thin strips.
Filet oranges: for this knife cut the crust in a circle with a whole orange, and then, with a sharp knife, holding an orange in his hand, cut the orange slices between the films, holding the knife at an angle (it is easy to adapt). To do this over a bowl, collecting the juice. Squeeze the juice from the orange residue into the same bowl.
In the gathered orange juice add freshly ground black pepper, salt, olive oil, balsamic vinegar and leaves torn from the stems of greenery.
Beat with whisk.
Mix all the ingredients in a bowl together with the resulting dressing.
Put in a serving dish, add the greens (optionally, you can add balsamic cream).