I remembered that I had some of the pickled red onions left over from the “octopus and potato salad”. When I opened the container I was pleased to find that the extra time had done the onions good. They were tender, full of flavor and their color had transformed into a beautiful fuchsia or magenta. The onions stand out even more against the bright greens in this salad. I later used the remaining onions to make a spicy tomato relish for a veggie burger. It seems that the possibilities are endless!
1 handful mache
1 handful arugula
2-3 spring garlic or scallions, thinly sliced on a bias (white and light green parts only)
5 green olives, halved (pitted if necessary, preferably anchovy stuffed)
5 cherry tomatoes, halved
Salt/pepper to taste
Olive oil, to taste
1/3 pickled onions recipe, see below
1 red onion, thinly sliced
¼ c apple cider or white wine vinegar
¼ tsp salt
Combine ingredients and allow macerating in the refrigerator for 24-36 hours to achieve the vibrant color you see in the picture. Keep for a minimum of 1 week.
To assemble the salad, arrange the vegetables, except the pickled onions, on a large platter. When you are ready to serve, sprinkle the onions over top and season with salt, pepper and olive oil. No additional acidity is needed due to the pickled onions.