Ingredients
1/4 cup pine nuts
1 navel orange
1/2 teaspoon sherry vinegar or red-wine vinegar
1 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 (from about 2 bunches)
Freshly ground pepper
1 tablespoon extra-virgin olive oil
Preparation
Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in 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 orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.
