Parsley leaf salad with pine nuts, olives and orange dressing

The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.

1 / 4 cup pine nuts

1 navel orange

1/ 2 teaspoon sherry vinegar or red wine vinegar

1 / 4 medium red onion, very thinly sliced into half-moons

Pinch of coarse salt

1 tablespoon capers, rinsed and drained

1 / 4 cup brine-cured black olives such as kalamata or Gaeta, pitted and halved

3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)

Freshly ground pepper

1 tablespoon extra-virgin olive oil

• Preheat the oven to 375F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
• With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.

SERVES 6