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Italians are very fond of onion salads. Some are simple dishes of sliced onions with one or more garnishes; others contain a mixture of onions and other foods. One old-time recipe for an Italian onion salad called for sliced large onions, scallions, chives and chibbols (similar to leeks). Serve with meat or game.
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| What You Need: |
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1 bunch watercress
2 large red onions, peeled and thinly sliced
2 to 3 tablespoon olive oil
1 tablespoon wine vinegar
˝ teaspoon dried oregano or thyme
Salt, pepper to taste
4 flat anchovies, drained and chopped
8 pitted black olives
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| How To Cook: |
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1. Wash watercress well to remove all dirt.
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2. Remove leaves from stems; discard any wilted leaves. Dry leaves and refrigerate.
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3. When ready to serve, place watercress leaves on a plate and top with onion slices.
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4. Sprinkle with oil, vinegar, oregano or thyme, salt, and pepper.
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5. Top with chopped anchovies and garnish with olives.
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