Sweet onion gets dressed in classic Southwestern favors, but ends up blending with apple instead of tomato. Like salsa, but a salad; like coleslaw, but a little more urbane. Pair bold magenta Red Torpedo onions with green apples for the utmost visual appeal - and to raise a few eyebrows at the beach house this summer. —Meaghan F
4 as a side
ripe green or yellow apples, preferably Golden Delicious
Red Torpedo onion (or 2c thinly sliced sweet onion)
medium-to-large lime, juiced
Oregano, finely chopped
Parsley, finely chopped
Coarsely ground salt
Extra virgin olive oil
In This Recipe
Slice onions into thin rings, placing them in a large non-reactive bowl (preferably glass or plastic). Add half the lime juice and a sprinkle of salt, tossing to combine, then let rest while you cut the apple.
Core and slice apples into very thin wedges - less than a quarter-inch thick at the base (you may find it easier to first trim off the top and bottom).
Taste the onions and add more lime juice and salt as necessary; the onion should be strong but not overpowering, and the lime & salt should blend softly in the background. Drizzle onions with just enough olive oil to coat them, then add the parsley and oregano before tossing to combine. Completed onion mixture can be left as-is until almost ready to serve; either wait to slice apples, or toss them with a little reserved lime juice to avoid browning.
Add the apple slices to the onion mixture 15-20 minutes before serving and toss. Serve at room temperature.