3 lg Navel oranges
2 lg Red onions, sliced
1 sm Turnip, julienned*
7 1/2 tb Olive oil
2 tb Balsamic vinegar
Freshly ground pepper
2 tb Pine nuts
2 c Basil leaves
Salt
Grate the zest from one of the oranges and place it in
the bottom of a wide salad bowl. Without peeling,
slice all the oranges about 1/4 to 3/8 inch thick.
Squeeze the juice from the end slices into the bowl
over the zest. Remove any seeds, then remove the peel
from each slice by laying it flat and turning it as
you take a series of straight downward cuts, leaving
no white pulp. Place the peeled slices in the bowl.
Separate the onion slices into rings and add to the
bowl. In a small bowl, whisk together 7 tb. of the
olive oil, the vinegar, and some pepper. Pour this
vinaigrette over the onion and orange slices. Toss
gently, being careful not to break up the orange
slices, until the oranges and onions are coated.
Marinate for 30 minutes to 1 hour.
Heat the remaining 1/2 tb. of oil in a skillet; brown
the pine nuts over medium heat until they are medium
tan - don't allow them to blacken.
Wash and dry the basil. Chop the leaves if they are
large; leave them whole if they are small. Just
before serving, add the basil and pine nuts to the
salad bowl, toss gently, and serve. Salt to taste.
